FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I put a lot of time and effort into making sure your dinner / event exceeds all expectation and my pricing reflects that time and effort. That being said, I can work within a lot of different budgets and adjust menu offers as needed to make sure we can work something out. Quality never suffers.
- What is your typical process for working with a new customer?
I generally like to get a sense of what the customer is looking for either via phone call or text, and find out what their budget is. Then from that I'll come up with a sample menu based on seasonality (requests are always welcomed though!) and ask the customer to select a certain number of options from that menu based on their desired budget.
- What education and/or training do you have that relates to your work?
I have a degree in the culinary arts, as well as nearly a full decade of professional cooking including fine dining restaurants, banquets, catering, private events, and full time private chef work.