YES-CHEF

I like to meet and go over what they are looking for, generally try and get a feel for them, if we click thats a good sign if we dont I just simply suggest they may be better off with another Chef.

I am not desperate for work, therefore I can choose my clients to my satisfaction, trust is very important for us to work together

4 year apprenticeship with the Hilton Hotels

Associate Degree in hospitality managment

Cordon Bleu Training Tokyo Japan

15 years experience of world travel, living and cooking local cuisines

Every client is different obviously , however if your after the normal standard of the mill Chef, and your budget is tight, then I suggest maybe you should consider other options. I price my recipes by the market prices, time and labor etc .. just like any other tradesperson you may hire.I apologise if I offend anyone but seriously no need to enquire if your not prepared to at least start at $55 dollars per head and up. This only includes the food, other additional prices would include, transportation, set up, equipment needed, labor, again depending on kitchen arrangements this could also include food warmers, ovens etc, and then there are the wait staff and break down afterwards!!!

I grew up on a huge Sheep & Cattle property in the outback of Australia, my mother was a Chef, and my father a farmer. To stay in town after school, I would use the excuse that I would help my mother in the kitchen, it was either that or work really hard under my father....by the time I was 15 years of age, I was the head line cook, under my mother's supervision. It was then, I realized I had a love for food and my culinary journey began. To date it has taken me all over the world, Ive lived and worked with many diverse cultures , even where the languarge  has been difficult, the language we shared with food was a key conversing skill & trait that I have learned and experienced first hand. "Good food, does bring people together"

I have in my career , from traveling, working abroad, whether its 5 star Hotels or Resorts , Restaurants, to family and friends, i have learned you will always get that one person/ critic where they will always analyse their findings and opinions, luckily for me I have been pretty fortunate to have like minded people , but there is and always will be a difficult customer, if that particular customer is in charge of the event, I will go out of my way to converse with them on details and epectations ....Afterall it is the attention they seek, so I go out of my way to impress them!!

The best events, is when your called out afterwards and you receive a standing ovation, the personal rush is undescribable , nothing in a Chefs world cannot compare to the satisfaction of a "job well done"  

I have always believed esp if the Caterer or Chef has photographs of their work, then choose by  the quality and presentation of their food, followed up by a tasting or sample, some Chefs may include the tasting/ sample... I on the other hand charge for it, bcuz for me its typically another day in my culinary world, my time isnt free!!

Ive been in the business  to know, that just like anything else in life if you choose to cut corners & pricing your not going to have your expectations forfilled. 

So I would ask customers to really have a good think about what they are looking for in food, if your after high quality, your not going to get it at $20-25 dollars per head