FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
For events with less than 4 guests, I have a flat fee of $500 for my work which does not include the cost of groceries. For events exceeding 3 guests, I charge by the person. That number will start at a minimum of $175/person, but this is variable based on the level of service you are seeking. This ranges from adding/removing courses to holding cocktail hours and alcohol pairings and carrying certain staff. In either case, a deposit is required to secure your date. This is usually in the amount of the estimated cost of groceries.
- What is your typical process for working with a new customer?
I handle all my inquiries by placing a timely phone call to each prospective client. We discuss the nature of the event and those involved, and that process evolves into menu consultation and creation. There is a small fee associated with this leg of the process which is deductible from the final bill should the client decide to solicit the services. I have the ability to prepare both on-site and off, and I arrive with all the equipment needed to render whichever type of service is desirable.
- What education and/or training do you have that relates to your work?
I’ve been employed in the industry for 6 years with experience in pastry as well. I’ve risen through the ranks in kitchens from California and top-30 restaurants in New Jersey, landing my first Executive Chef position before age 28.