FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Customers should know that my pricing is customized based on the event’s specific needs, including menu creation, number of guests, and service style (plated, family-style, etc.). I also charge a flat rate for plating services and a surcharge for new menu creation, which covers the time, expertise, and high-quality ingredients. While I strive to offer competitive rates, I focus on delivering high-quality, personalized experiences, and my pricing reflects the level of detail and customization involved. I am transparent about costs and work with clients to find the best options for their budget.
- What is your typical process for working with a new customer?
When working with a new customer, my typical process starts with an initial consultation to understand their needs, event type, dietary preferences, and overall vision. I then create a customized menu based on their input, offering suggestions to ensure a unique experience. Once the menu is finalized, I handle all the logistics, from ingredient sourcing to preparation and presentation. On the day of the event, I ensure seamless execution, from cooking to cleanup, so the client can relax and enjoy the experience. Afterward, I follow up to ensure satisfaction.
- What education and/or training do you have that relates to your work?
I received my formal culinary education at the Burlington County Institute of Technology, where I completed my Culinary Arts and Chef Training in 2014. Since then, I’ve gained hands-on experience working in various kitchen environments, including as a line cook across multiple stations. I’ve also expanded my skills through private chef services and catering, where I’ve honed menu creation, meal prep, and event planning. Additionally, I continually seek opportunities to learn from mentors and through practical experiences, which keep me sharp and adaptable.