FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Generally, pricing takes into account the number of guests, the amount of food required, all supplies and serve ware (should any be required), and any additional staff needed for the event.
- What is your typical process for working with a new customer?
Since I provide a full range of private chef services, from individual in-home parties to daily meals, taking the time to talk with the customer to fully understand their specific wants, needs, and dietary preferences and restrictions is vital. Then a custom menu is presented that both meet those needs and, hopefully, offers something new as well.
- What education and/or training do you have that relates to your work?
I have spent over 25 years in professional kitchens throughout the San Francisco Bay area and cut my teeth the old fashioned way. My start was as a dishwasher working at a small restaurant. From there I was a prep cook, line cook, Sous Chef, Executive Sous Chef, and finally Executive Chef. I have experience in multiple food styles and cuisines.