FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is structured based on ingredients used, location, number of people, and expected time your personal chef is expected to be on site. Promotions are usually run during holiday seasons and at least once per month can be found on the website and/or Google Business Page.
- What is your typical process for working with a new customer?
I really like to start out by just listening and hearing what a new customer has in mind. My process is very flexible, which is a foundation for the successes I have had. I find my best Dinners, Kayak Dining Trips, & Cooking Lesson's have come from me providing some general guard rails to what opportunities we have and then allowing the customer/client to dictate the direct path we take as a team. Private Dining events are special and in my experience should be cooperative, flexible, and fun.
- What education and/or training do you have that relates to your work?
Trained for 5 Years Under an Award Winning Chef at an Award Winning Restaurant. ServSafe Certified in Food Safety Management & Food Handling. Trained With a Vegetarian Chef learning nuances of New Age Vegetarian Dishes. Trained in Gluten Management & Gluten-Free Cooking Trained in Dough Raising and Pizza Throwing/Dough Throwing for 3 years And have to give credit to my mother for spending time with me when I was just a young boy learning the basics of cooking!