FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Prices Vary. I have a Private Chef Fee. Food cost and traveling expenses will change depending on location.
- What is your typical process for working with a new customer?
I like to get to know the customer and their tastebuds. Dietary restrictions, favorite meals, ideal menus, budget and all around any expectations. That way we have full understanding of the service that needs to be provided.
- What education and/or training do you have that relates to your work?
I have been cooking for years before I attended Augusta Technical College, where I graduated from the Culinary Arts program. Immediately after graduation, I was hired by the school to train Culinary Interns. I’ve had a hand in Catering events such as The Art of Chocolate, where I received first place for my treats, The annual wine festival. Events serving 100+ people. I have also worked with alongside seasoned caterers. I had been invited to work with award winning chefs at private golf clubs for The Master’s and other major events. I gave 7+ years in the restaurant and hospitality industry. I am also ServSafe certified.