FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My prices are based on a hourly rate on top of which ingredients and extra services and options add up (temp staff, party items, tableware, etc)
- What is your typical process for working with a new customer?
New customers are requested to provide me with the following details: - Event type (in-home meal/private dining/cooking class/special event) - Event schedule (date and time, if possible) - Location (a full address is required) - Number of guests/participants - Dietary requirements (if any) Then a quote is sent, followed by an invoice to confirm the booking. Whenever necessary a visit to their home can be planned and calls be made.
- What education and/or training do you have that relates to your work?
I hold a Culinary Arts degree from French culinary school Paul Augier in Nice. I also hold a HACCP certification and a STCW95 to work on yachts. My restaurant training took me from Provence bistronomy to high-end 5* hotel restaurants with some of the best chefs on the French Riviera.