Chef Frasier's Table

I am truly sorry that the outcome was not as expected however I do want to point out a few things. Normally I would not accept a job that was under my normal rate but the client seemed to have a bit of desperation regarding her upcoming event. I discounted $100 off of my normal rate. I was in communication about my arrival time as there was heavy traffic with no alternative routes. We agreed on 5:30 and I arrived at 6:15 and was in constant communication regarding my arrival. I reluctantly agreed to cook food the client had provided and that is not standard practice. The been tenderloin was marinated but was not wrapped in butchers yarn therefore it started to pull apart when searing but I did the best that I could with the product. I put the food on warmers that the client provided and when I checked the food was not cold. Per my service agreement that I sent in which the client signed there is no mention of washing dishes. I cleaned up the areas that I utilized including sanitizing all surfaces and this is standard practice. The goal is to leave the kitchen how you left it. Again I am apologetic that you did not get the outcome that you were seeking.