FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
For private chef events where I am cooking on site, I charge $100/ hr plus the cost of ingredients which I submit prior to the start of your event.
- What is your typical process for working with a new customer?
First we start by finding out what it is the client is truly looking for, as far as cuisine, kind of event, and how many guest. From there we go through our sample menus to see if there is something that we offer that strikes their fancy if not we work with each client to provide the most cost effective and personalized menu possible.
- What education and/or training do you have that relates to your work?
Graduated from Monroe college in New York with an A.S in Culinary Arts. Prior to graduation I did a 3 month culinary study abroad in Italy. After graduation I worked my way through several of New York cities restaurants and corporate kitchens like Google, Gracy Mansion, New York Presbyterian hospital. I also have my NYC food handlers license.