FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is easy and the same most restaurants use, I charge food cost x 3. This way I can source the best possible ingredients for you and balance the cost by cooking from scratch. My bids are per-person and created after a quick chat with the client.
- What types of customers have you worked with?
I do everything from dinner for two to catering for hundreds, but specialise in catering for business events and other small, intimate meals. I also work as a personal chef, and teach cooking in customer's home just for them or as part of a lunch or dinner party.
- Describe a recent project you are fond of. How long did it take?
I was recently hired by a local poet to create a book launch event for 60+ guests. She wanted it to be a celebration of the people in her life rather than a reading/book signing event and we decided to make it very simple and very elegant. I created a menu of seven small, perfect bites with champagne and sparkling water to drink served by a few of my art students. My client coupled this with a playlist of only the really good disco songs for contrast. The event was fantastic.