FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing starts at $100 per person plus cost of ingredients.
- What is your typical process for working with a new customer?
I like to start with a ********** to discuss the menu options and format of the evening.
- What education and/or training do you have that relates to your work?
Associates degree at Scottsdale Community College in Culinary Arts. 15 years in fine dining at the worlds top restaurants. 6 years running my own private chef/catering company.