FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My standard pricing is $18.00/hr plus the cost of food and storage containers for personal chef service that is ongoing. I have a 4 hour minimum. Of course, depending on the service required that varies. One time events are based on the event, the number of guests and the menu prepared.
- What is your typical process for working with a new customer?
First contact is to find out what services they desire. I reply to them with my standard fee. If they are still interested I have a food preference questionnaire I send to them to complete. After I review that, I plan a few menus and send to them for review and the rest is just one on one discussion until an arrangement is in place.
- What education and/or training do you have that relates to your work?
I am self taught but have worked in the food service industry for many years. I owned my own catering business and am serv-safe certified by our local health department. I have managed restaurants from small family owned restaurants to both local and nationally known food chains. I have been doing personal chef work since 2005.