FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
-I prefer cooking fine dining so I tend to charge between 100-200 per person, but am always opened to negotiation, especially with larger groups.
- What is your typical process for working with a new customer?
I discuss details such as date number of people and the type of event they envision. I create a menu for them with plated courses, family style, or buffet. And the day of the job I cook most of it at my place, bring it, finish it, and plate it at the clients home.
- What education and/or training do you have that relates to your work?
Self taught