FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My fees are based on number of guests being served, complexity, time required for preparation and distance traveling to the venue. For example, assuming a local venue in Santa Fe with 2 to 5 guests prepared on the premises and a fairly straightforward menu (app, entrée, dessert) my fee would be $450. More guests, courses, farther distance (think Albuquerque) would go to $500 or more depending on time and complexity. Alternatively, I can provide various choices that I will deliver to a property in disposable containers for reheating for a $200 service fee. Any materials purchased, food, beverage etc. or rentals, plates, glasses, chafers are reimbursed at actual cost. I provide an itemized list of all items and store receipts if necessary. I accept checks or cash (preferred).Gratuity is at your discretion.
- What is your typical process for working with a new customer?
My process is the same for all. Starting with my response to your contact info, we will discuss the basic details of the event, occasion, date and time, number of guests, type of property (residence, vacation property, social hall etc.) type of cuisine, dietary restrictions, likes and dislikes and type of service desired (family style, buffet or plated). We will then zero in on the specific menu, this may take some further discussions, texts or emails. Once agreed and confirmed I try whenever possible to visit the property briefly the day before the to meet client, see the kitchen and dining set-up and to know the exact location of the venue (Santa Fe addresses can be challenging even with GPS). Then, the day of, I arrive at the agreed time unload and get busy. I prepare, plate and serve however you want, then clean up and that's about it! I have fun and you have fun and a great custom made meal.
- What education and/or training do you have that relates to your work?
I have degrees from both Dean College (Franklin, MA 1970) and Culinary Institute of America (Hyde Park NY,1974) and over 45 years in the food service industry in both hospitality and institutional enterprises.