FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We base our prices specifically on the need of our customer's event and the level of service they desire.
- What is your typical process for working with a new customer?
We love to have a phone or video interview with our customer as our first point of contact so we can gather information on the type of event that they want to host. We then can curate a personalized menu specifically for them and not a cookie-cutter menu that usually falls flat. We work with our clientele until we get the perfect feel for what they want!!
- What education and/or training do you have that relates to your work?
I've been cooking since 8 while living in the Deep South. I moved to the Philadelphia region in 2009 and received my ServSafe Manager and City of Philadelphia Health Dept. certifications in 2021—a US Personal Chef Association member since 2022.