FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing varies depending on the number of people and the menu, and the type of service a customer wants.
- What is your typical process for working with a new customer?
The new customer and I communicate about the event. What type of service and the occasion. We discuss the time and location and what the customer wants. Then we proceed to budget and menu planning. I typically ask them to email me so I can email them back customized a couple different menu to choose from. When a customer chooses their menu preference from there they can change or add anything then I will send them back a revised menu. If a new customer will like the final menu, then we will close the deal.
- What education and/or training do you have that relates to your work?
I studied Hospitality Management and continue my studies to become a Culinarian. I have worked in many different positions learning and earning the position as a chef in an on-site restaurant company offering food that is cooked from scratch service. I travel to continue learning many different cuisines and to broaden my knowledge and expertise. I am currently working as a Corporate Private Chef and I also have more time to do some other personal and private events and dinners.