FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on menu, number of guest attending, duration of event and dates. Typically I require half of total price to secure dates.
- What is your typical process for working with a new customer?
If a customers has interest in hiring me it typically involves securing a date. Meeting to talk about budget, food preferences, allergies, and other specifics. I try and make the process as quick and seem less as possible.
- What education and/or training do you have that relates to your work?
My educational training took place at Johnson and Wales university in Providence, RI where I received my bachelors in culinary arts and food service management. As far as my professional career I have worked in numerous fine dining restaurants two of which received James beard awards. I have also worked in luxury hotels as sous chef and executive sous chef.