FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is per person not by the hour. Groceries are a separate charge. Which leaves you less stressed and confused. For larger events requiring additional assistants, a small fee will be applied per assistant to ensure seamless service.
- What is your typical process for working with a new customer?
My initial conversation with new clients is to gain an understanding of the cuisine they would like as well as the reason they are celebrating/ needing the services of a private chef, to help produce a better experience. I then create a menu with dietary restrictions in mind. We are not limited by a set of menus. This event is all about you as much as it is about my craft.
- What education and/or training do you have that relates to your work?
I attended Auguste Escoffier School of Culinary Arts, located in Boulder, Co. I also have several years in a high end country club, chain restaurants, and corporate dining.