- What should the customer know about your pricing (e.g., discounts, fees)?
$40 per hour, with a 4-hour minimum, plus the cost of food. If over 50 miles away there is a $25 travel fee and if over 10 guests I will need to bring an assistant with a $60 fee.
- What is your typical process for working with a new customer?
We decided on a menu and price, then I will send a Service Agreement to confirm the information. Food cost is paid up front and I will invoice you for the Chef hours after the event.
- What education and/or training do you have that relates to your work?
Graduated from Auguste Escoffier School of Culinary Arts