FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I'm willing to work with my customers on pricing. If it's a teaching class, it's far easier to have in my home, but I feel the student would learn more using their own equipment and tools in their own home. When a student books four classes, you have earned a fifth class of preparing food for a small group of family/friends with my complimentary assistance. Think of it as a culinary recital! Private Chef is a priced on a per event basis.
- What is your typical process for working with a new customer?
We will discuss or meet prior to the first class about expectations, skill level, any special needs or allergens, to name a few. I will offer some suggestions and after you have made your choices, I will follow up with an outline of our first class together. This is the time to make any needed changes prior to preparing for the lesson. In every class we will work on knife skills, safe techniques and mis en place.
- What education and/or training do you have that relates to your work?
I am trained in Culinary Arts and also college classes in F&B cost and controls, sales, business and retail. Over 25 years of service in kitchen management, catering and sales at private clubs, hotels, restaurants and catering companies.