Sorry if this the wrong subreddit for this question but I'm not sure where to ask. I'm part of a living community of about 20 people and we're creating a budget and are debating a house chef vs catering. We're in the Boston area and have no clue what goes into hiring a chef but would like a rough estimate of what it would cost (ingredients + rate) to hire a house chef for dinners 4 days a week (probably just one large entrée and side) and the logistic associated with it. Thanks!
[link] [comments]
from AskCulinary https://ift.tt/312sHph
Comments
Post a Comment