Posted by Sam Sears, CEC on March 09, 19101 at 23:16:46 :
In Reply to: Dessert menu consulting - how much to charge? posted by Lianne on March 09, 19101 at 20:29:17 :
: My husband, who is a Pastry Chef has been asked to help upgrade an upscale catering company's dessert menu. He will be designing a menu with them and then teaching them how to execute it. Has anyone out there done this and would you mind telling us how much you were charged? We aren't sure what the rates are for this and having trouble finding info on it. Thanks so much for any input.
I have done some culinary & kitchen design consulting (just part time, mind you!)...and I charged 35 - 50 per hour, plus ANY expenses, duplicating, long dist, book purchases, mailing, ect.....hope this helps.....sam sears, cec