I would like to bring in some guest chefs during my slow first quarter season. Can someone clue me in on the policy and procedures? Travel expenses, flat fee, percentage, commission, etc.? I know this is done all the time, but I have never been involved in the negotiations.
thanks

bobby i was just doin a bit of surfin on the net and came across a company called http://www.cfcc.ca/dietzel.htm who are into chef placement and chef appearances, have a look at the site it might be for you and maybe not ??? any way best of luck ~~~~~~~~~mike~~~~~~~~~