FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My prices vary based on what client is looking for
- What is your typical process for working with a new customer?
I will reach out to the potential client to find out any additional information needed in regards to planning the request. In this initial conversation, I will find out if there are any dietary restrictions, foods to avoid etc. I will also get more details on what type of service the client is looking for. Once I have gotten all of the additional information needed, I will put together a quote with a proposed menu. I will submit this to the client for review. The client can respond with any questions regarding the menu or pricing as well as any changes that they would like. If changes are needed I will update the menu and re-submit it to the client. Once we have agreed upon a menu as well as pricing. I will submit a final quote and will request a 25% deposit to hold the date. I have a 72 hour cancellation policy should the client need to reschedule.
- What education and/or training do you have that relates to your work?
Formal Culinary education certificate-Seattle Culinary Academy 1997-1999 20 years experience as a restaurant chef in some of Seattle's finest restaurants. Including many years as executive chef of 5 start hotel. 5 years experience chef consulting 5 years experience professional as professional caterer and private chef