FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
The pricing breakdown is simple. Dependent on the skill level required, it is an hourly rate X hours worked + ingredient costs. Delivery/ drop off/ travel within Los Angeles County is included.
- What is your typical process for working with a new customer?
It usually starts with an email, to clarify if I am able to help a client achieve there dining/ cooking experience. If so we jump on a phone call, discuss details and usually meet in person before moving forward.
- What education and/or training do you have that relates to your work?
I have 9+ experience both as a private & professional chef. I started my career in the UK. Over 4 years I worked as a catering chef, private chef and in professional kitchens. I've worked as part of a 12 man brigade at a fine dining restaurant, sous chef, chef de partie, before being made head chef, at a gastro pub in North Yorkshire. I then moved to Los Angeles. Working as a personal chef for Martine and her family, for 2+ years. Along side I worked as a chef in Eagle Rock restaurant Four Cafe, and continued to work privately. I've worked with two other families on a regular basis, delivering a contactless drop off, for all their weekly meals. Often including variations for children and special dietary requirements. As well as this, I've worked with several clients for one off dining events, as well as cooking lessons. I have my Managers Servsafe and documents to work from home.