FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Once my clients decide on their menu, I offer a price breakdown of groceries and my hourly rate. I take the total food cost, add my hourly rate, and give my clients a bid for their event. Once I've settled on the total cost, I ask for a deposit of 50% to finalize the booking date and for groceries. Deposits will be refunded for cancellations, if they are requested no later than 48 hours prior to your booking date/time.
- What is your typical process for working with a new customer?
I like to have a phone interview with potential clients, to establish a menu and talk about dietary restrictions etc. Once we've decided on the menu, I offer a price breakdown (food cost + my hourly rate), and request a 50% deposit (this deposit is refundable up to no later than 48 hours prior to the client's booking date/time), to finalize the booking and for groceries. I will arrive at the venue an hour before the booking time for set up and prep, and then the magic begins. My clients get spoiled with beautiful food and don't have to lift a finger. I leave my workspace very clean and tidy like I was never there.
- What education and/or training do you have that relates to your work?
I grew up in and around family restaurants and after cooking as an amateur for 20 years +, I decided to go to culinary school. I Graduated from Le Cordon Blue Culinary School in 2013. I then went on to work and train in the culinary industry for 2 years. I became owner of my first restaurant, Agate Pass Cafe, in 2015. I established, owned, operated, and was Executive Chef of Agate Restaurant on Bainbridge Island, in Washington state, until I sold to a fellow Chef in December of 2022.