FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on three things: 1. Type of food desired by the client (chicken, steak, seafood, lamb, etc) 2. Number of guests 3. Client's budget either per person or the whole event
- What education and/or training do you have that relates to your work?
I received my Associate's in Culinary Arts, Bachelor's in Food Service Management, and Master's in Business & Hospitality Management. I cooked for 15 years in the military & now I'm a business owner!! In a nutshell, I'm educated and I know what I'm doing!!
- How did you get started doing this type of work?
After 15+ year of cooking in the United States Navy, I decided to continue my culinary path and learn the gourmet side of my industry. Once I found out what personal chefs do, I knew that's what I wanted to do. My passion for this far exceeds just putting a meal on a plate. To me, its the most sincerest thing you can offer a person.