FAQ's FAQ What should the customer know about your pricing (e.g., discounts, fees)? Nutrigastro pricing is based on the customers’ wants and needs. What is your typical process for working with a new customer? Nutrigastro’s typical process for working with new clients is first having a phone consultation to better understand what they want and to see how we can make their experience easier and flawless. Next is to help the client come up with a menu that would be best for their event and pricing. Finally, approve a menu and get a 50% deposit to secure the event date and time for the client. What education and/or training do you have that relates to your work? The chefs are well diverse culinary backgrounds ranging from 3 stars Michelin restaurants to high-end hotel service and have traveled, studied hospitality craft from a global aspect. How did you get started doing this type of work? All Nutrigastro chefs are all from different backgrounds. We got in being a chef from our world travels and eating foods from around the world. What types of customers have you worked with? We have worked with all types of people from very different palettes. Major professional sports athletes, celebrities, politicians, corporate dining to residential services What advice would you give a customer looking to hire a provider in your area of work? The best advice Nutrigastro can give is that the customer should have a general idea of what they want. Don’t be afraid to ask questions if you don’t understand the process. What questions should customers think through before talking to professionals about their project? They should ask about costing and service options and how the process works i.e., cocktails parties, catering, cooking classes, wine pairing, extra staff, tableware, kitchen set-up, prep time, cleanup, and travel fee. Do you have any food safety license and insurance? Yes, we are certified by the National Restaurant Association serv safe and also certified covid-19 food safety. Nutrigastro insurance is covered by FLIP.