FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
For private classes the pricing system isn't complicated, but it does work on a sliding scale. If you would like me to do the shopping, please realize the cost will go up based on menus and ingredients. I will take the cost of ingredients, add in a service fee, and divide it among the number of students. If you purchase the ingredients, I can just charge a flat rate per person. For any special diet-delivery work, please call for pricing and delivery areas.
- How did you get started doing this type of work?
It's kind of funny, my dad took me to a shopping center at 16. He said I could get back in the car when I had a job. I left that car a boy.....but came back a busboy. I just stayed in the industry in the front of the house. One day I realized I could cook better than my classically trained girlfriend at the time. Thanks for college dad, I'll pay for culinary school myself. Now my only girl is "Sallie Mae".
- What advice would you give a customer looking to hire a provider in your area of work?
Be thorough. Ask a lot a questions like: "how long have you done this, and when did you start doing this". Ask if they have ever had an embarrassing event. If they say "no"...it just hasn't happened yet. Especially if you have a dinner party. If you are throwing a upscale dinner party for 12 people with 5 courses and someone shows up with two people...expect to wait between courses and hope you bought enough wine. I have seen a lot of private chefs lose their companies because they got greedy. I have seen instructors completely lose the attention of a class where people start to go sit down and talk. You have to be well-trained and know your limits. Early on I took as many clients as possible without enough staff. It burns you and it is embarrassing. Experience is the biggest indicator in this industry. If you have been around a while that means you have made your mistakes and figured out how to continue on. I say that I don't like to do events over 20 people. There is a reason for that. I like to work with my crew and I know the limits of what we can do at the level I expect.