FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My services cater to the palette of the client. There are no prearranged menus to select from. The cost for Private Chef services depends on the type of food requested, the cost of groceries and how many staff members are needed to execute a lovely meal. I do not charge for grocery shopping or consulting, unless after Im hired, (with contract and down payment in hand) the event is canceled 20 days or less before the event date. Catering charges are based on similar principles and are reflected in a cost per person. For a typical dinner party of 8 I charge $40/hr for roughly 10-12 hrs (start to finish in client's home kitchen. The hrs depend on the menu) A Kitchen Assistant will join me for the last 3-5hrs for service and clean up at $25/hr. So including the price of groceries for this private service the cost is roughly $540-$700. it's well worth the cost! I have always been able to work around my client's budget. We become creative, within reason.
- What is your typical process for working with a new customer?
They can give me a call to discuss details and menu. Depending on the size of the group no down payment is needed, the client will pay the invoiced amount before I leave the venue.
- What education and/or training do you have that relates to your work?
I trained with a few local Chef's here in Cincinnati. I learned in a restaurant environment, catering environment and the art of the Private Chef as my clientele grew. It was excellent to learn under their tutelage. I also took a course in fine dining at the Institute of Culinary Education in New York (lower Manhattan). I remember one instructor emphasizing the importance of seasoning food at every layer, but not to over do it. It's something that I now teach participants in cooking classes. The quality of the ingredients and seasoning technique is essential to a delightful culinary experience. I'm also licensed at a commercial kitchen here in Cincinnati. So when I am hired to cater an event I work out of this kitchen instead of my client's home. I have however produced a Wedding Reception from the host home on a couple of occasions, as well as a rather large graduation party. Flexibility is key.