FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My Personal Chef services are more extensive because I have a commercial kitchen where I begin cooking 1-2 days before your event. This affords me way more creative freedom by being able to utilize labor and time intensive cooking techniques. If I were to only cook in your kitchen, there wouldn’t be enough time to cook the kind of scratch, multi-course menu’s that I love to create. Pricing is determined by the complexity of the menu and number of guests. Because sourcing ingredients from local farmers and using premium ingredients is at the core of my culinary passion, my prices have to be positioned slightly higher than average. I go above and beyond to make meaningful food for every client.
- What is your typical process for working with a new customer?
We begin by messaging or scheduling a quick call to go over the event details. A menu proposal will be sent with options for each course and we can collaborate from there. Next I will send an agreement for the client to fill out and an invoice for the deposit (30% of the food estimate). We will be in contact leading up to the date of the event covering any questions that may come up.
- What education and/or training do you have that relates to your work?
Associate of Applied Science in Culinary Arts and Hospitality Management. 9 years experience cooking in fine dining restaurants around Seattle. Most recently I worked as the Event Chef for Bastille Cafe & Bar cooking for on-site events from 25-150 people.