- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing varies widely based on the number of guests and type of food I am serving. The best way to get an accurate quote is to get in touch with me so we can discuss your budget and what you are looking for. I use high quality, local ingredients, as well as prepare and deliver the food personally as close to the time of your event for optimal quality. All events will require a 50% non refundable deposit to secure your date and cover cost of food. The last 50% of your balance will be due 24 hours after service. Parties of 3 guests and under have a $450 minimum. Parties over 8 with less than 10 days notice will be subject to $150-$300 rush fee due to availability of farmers markets, staff and ingredients. Any alcohol is a separate cost that I do not up-charge for. I provide the receipt with final invoicing. The total cost of your catering will include food, delivery, service, any additional supplies, travel fees and labor. Please be aware that gratuity is not included, however greatly appreciated. Estimates are just that, estimate, pricing can vary depending on availability of product, changes to menu, additional head counts ect.
- What is your typical process for working with a new customer?
I like to set up a phone call where we can chat about what exactly you are looking for as well as any dietary restrictions, preferences and expectations. From there we will decide on a menu and all other details.
- What education and/or training do you have that relates to your work?
Graduated from the Culinary institute of America in Hyde Park, NY in 2011. Worked in upscale restaurants for 2 years after. Transitioned into Personal Training and Nutrition while working as a Private Chef for the last 5 years. I started my own Meal Prep business this year, and serve/deliver over 400 meals per week.