FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on a few factors. How elaborate do you want your menu & current market price of ingredients. What other services will you be needing, additional chefs for a large sized event, servers,bartenders, and for how long is your event,etc. Are you requiring rentals, tables, chairs, linens, plates, chaffers? How far away is your event in relation to my commercial kitchen.
- What is your typical process for working with a new customer?
I like to start with a phone conversation, an estimate will be provided after I get all the pertinent information, customer reviews the estimate and we make changes if needed, client & I come to an agreement and finalize menu & items/services needed. Deposit is made to save the date. Final headcount is given 2 weeks prior to event date. Final payment is made prior to event, preferably 2-7 days before. Then you enjoy your party!
- What education and/or training do you have that relates to your work?
I am a graduate of culinary school and therefore a chef by trade. I have studied many disciplines such as sushi making, French technique driven cuisine, eclectic & global cuisine.