7 years in business
, , , , , , , , ,
- What should the customer know about your pricing (e.g., discounts, fees)?
The cost is made up of two components - the service fee, and the cost of groceries. I have a general service fee structure which is based on the number of meals prepared. However, all of my menus and services are tailored specifically to the client. The variety and the complexity of the client's needs will also influence the service cost.
- What is your typical process for working with a new customer?
Every new cooking relationship begins with a consultation to learn about the client's food preferences, especially any dietary restrictions they may have. I like to learn about a client's lifestyle and the goals they have for using a personal chef service. I will work with your nutritionist or trainer to create a menu that meets your dietary needs.
- What education and/or training do you have that relates to your work?
I worked in restaurants for 19 years, from the age of 15 to 34, in a variety of positions in both the front and back of the house.