FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is designed to be fair and transparent. I calculate rates based on the time, preparation, and quality of work that goes into creating your menu, while also keeping my clients and their budgets in mind. I always aim to provide high-quality meals and an excellent experience at a price that reflects both the value of my service and your needs.
- What is your typical process for working with a new customer?
My process with new clients is very straightforward. I start with a consultation so I can understand your event, your vision, and any dietary needs. From there, I create customized menu options for you to review. Once the menu is finalized, we confirm the date, pricing, and any details about the space I’ll be cooking in. On the day of the event, I arrive early to prep onsite, cook, plate, and provide a smooth, professional dining experience from start to finish.
- What education and/or training do you have that relates to your work?
I blend formal training with real culinary artistry. I’m currently enrolled in the Culinary Arts program at Auguste Escoffier and I’m ServSafe certified, ensuring top-tier technique and food safety. Alongside that, I’ve built years of hands-on experience as a self-taught chef through my brand, Savory Affairs, creating elevated, comfort-driven meals for a variety of clients.