FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My hourly rate is $85/hour but, I am also willing to create a flat-rate, within reason.
- What is your typical process for working with a new customer?
I first like to meet up with a client either in person or over the phone to go over in detail their needs, wants and specifications. Once we have settled on a menu, budget, timing & duration of service needed, my client will then sign a Terms Of Agreement contract based on the logistics we've settled upon and then its off the creating magic in the kitchen.
- What education and/or training do you have that relates to your work?
I graduated Magna Cum Laude from The Culinary Institute Of New York in New Rochelle, NY with my Associated Degree majoring in Culinary Arts and a minor in Hospitality Management. I've also secured a Food Protection License from New York State ensuring that I am fully trained in keeping my clients safe from food related harm.