FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Typically, I charge a minimum fee for any service: Catering: $250 minimum Cooking Lessons: $95 minimum (this does NOT include groceries) Meal Prep: $220 minimum for BASIC ingredients at $30/meal and $450 minimum for PREMIUM ingredients at $45/meal Private Chef: - $50/hr (this does NOT include groceries) - There will be times where I might need extra hands if the job is too large like a 50-guest party or if a bartender is needed. Each additional worker is as follows: - Additional Cook = $40/hr - Bartender = $40/hr - Server = $35/hr *I do also charge sales tax and proof of authorization can be shown upon request **Clients located in NJ City, UES and above, UWS and above, The Bronx, Bensonhurst and below, Queens, and Long Island might be subject to additional travel fees as those areas are quite far from Downtown Brooklyn. Catering jobs have more flexibility for distance compared to cooking lessons and private chef experiences as I can request an uber to drop off the food to your destination
- What is your typical process for working with a new customer?
First and foremost, a genuine greeting can go a long way. New customers don't know what I'm about and can only judge me based on what I write, so uncertainty is understandable to have. Remember, I'm a customer, myself, to other services. I like to get to know my clientele-- What is the occasion? Why is it important to you? Is there anything I can do to make it even more special than what it already is? A simple, but necessary consultation to see what my role in their memory is all about. When a customer asks me for my help, I provide nothing, but the best service I can possibly give. I always stay in contact, always asking the right questions, keeping them updated. I build trust.
- What education and/or training do you have that relates to your work?
I'm a self-taught home-chef, but don't let that discourage you. I've worked for big companies like Great Performances and Tapuz Staffing to get as much culinary training in as possible. I have food safety certifications: Servsafe Restaurant Manager (July 2016) Servsafe Food Handler (March 2022) NYC Food Protection Manager (January 2023)