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I am a chef that offers personal chef services: catering, instruction,
private chef, sommelier. I have my own business, but it is very young
and still missing some pieces. I usually work on referrals, meeting
students, and networking. So my pricing changes upon how taxing the
engagement is for me. I have worked on cooking for families on a
weekly basis, catering for up to 100 people, instruction for up to 30
people, and sommelier for parties up to 500 people.
I don't have a website, yet.
Private chef stuff I charge hourly again depending on how often, how
much, how detailed.
Instruction is hourly no matter if I am teaching 1 person on 30.
Unless it's children then I charge less.
Sommelier is the same around hourly depending...
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