- What should the customer know about your pricing (e.g., discounts, fees)?
My service is a fee plus grocery cost, unless otherwise noted. This allows more customization for my clients; if you want surf & turf you will pay more than someone who would like a pasta dish. It is the fairest pricing structure I have come across. Bottom line: I like to provide customized pricing and menus, based on the client's individual preferences and event theme.
- What is your typical process for working with a new customer?
First, I like to find out what the client's expectations are: what is the event, how many people, and if there are any food preferences/allergies. From there I submit a menu for the client's approval. Once a final menu is determined we confirm the details (date, time, fee, menu, etc.) I purchase all of the perishable menu ingredients either the day of the event or the day before (if I will be preparing anything the day before). All items are prepared at the client's location as close to the event as possible, to provide the freshest flavors possible. If needed, I can also provide a server and cleanup staff.
- What education and/or training do you have that relates to your work?
I have real-life experience, having grown up in a restaurant, I worked as a culinary coordinator for a major upscale kitchenware retailer, where I created and conducted dinner parties and cooking classes for individuals and groups. I have also taken cooking classes at a local college as well as through the United States Personal Chef Association, of which I am currently a member.