FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
How much does the food cost, what is your projected profit margin, either retail or plated. How much labor is involved and in retail what or how does it effect your menu mix. Suggested price can be determined with all the information stated above.
- What education and/or training do you have that relates to your work?
Staying on top of tends is very important in this field. Magazines as well as continuing education( Napa Valley class on healthy nutrition) as well as working on side jobs with high end Philly catering companies keep me in tough or a pulse on what is trending , as well as TV shows, chopped, restaurant impossible and iron chef .
- How did you get started doing this type of work?
As an apprentice the love of cooking was found very early in my career, although I went to college for something completely different, inside I knew what I wanted but it was not until a French Chef took me aside and said to go for it. He said I had what it took to make it in the industry.