FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Menu cost and labor are calculated separately as different menus require different amounts of time to prep and execute. Depending on location travel could also be an extra cost.
- What is your typical process for working with a new customer?
Guest will reach out, we discuss menu and they’d budget. Takes a day to finish and guest to confirm menu. We arrive day of 1.5hr before event.. cook, execute and cleanup.. usually 3hrs start to finish.
- What education and/or training do you have that relates to your work?
Have been cooking and consulting in professional kitchens around the US past 20yrs.