- What should the customer know about your pricing (e.g., discounts, fees)?
I am always willing to accomodate the customer when it comes to pricing. More than anything I love to cook and provide an experience so I try my hardest to not let pricing get in the way of that. Typically I charge a flat fee per person. This number depends on the specifics surrounding the service. I may also charge a travel and grocery fee.
- What is your typical process for working with a new customer?
Initial contact will involve an open conversation to find out what the customer wants out the service. After this conversation I will draft a sample menu and a quote. The customer is then given both of these pieces of information to review. Once approved I start the process of shopping, preparing, and then ultimately serving\delivery.
- What education and/or training do you have that relates to your work?
AS in Culinary Arts. Food handler certified.