FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Typically, I charge a base fee for any service: Catering: $100 base fee Cooking Lessons: $150 base fee Meal Prep: $150 base fee Private Chef: $200 base fee *All inquiries made without a 3-week notice are subject to a $50 convenience fee We can always work something out that suits your budget. The last thing I'd want is for someone to not get the experience they want because the pricing was too high
- 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 plan on going to the Institute of Culinary Education in the Spring of 2024, but for now, I'm a self-taught home-chef. I have food safety certifications: Servsafe Restaurant Manager (July 2016) Servsafe Food Handler (March 2022) NYC Food Protection Manager (January 2023)