- What should the customer know about your pricing (e.g., discounts, fees)?
My price is based on the menu items, travel time, and size of a party..
- What is your typical process for working with a new customer?
First, introduction of myself. Find out the food preference of the client. What is the client budget. Does the client have a special diet.
- What education and/or training do you have that relates to your work?
Culinary Graduate. ( French trained) Work in NYC restaurants for 18 plus years. I've been working as a private chef for the past 2 years.