FAQ

for Eaters for Chefs

My Profile

Pricing

  • What Is My Hourly Rate? What Hours Can I Bill For?

    Kitchensurfing expects chefs to bill for hours spent planning, preparing, and serving a meal, as well as those spent cleaning up afterwards. If you have to travel a significant distance to the location of service, you may also bill for those hours and the associated transportation costs.

    Your hourly rate can be set at whatever level you choose. Kitchensurfing leaves price-setting completely up to the chef. We want to ensure that you’re getting the take-home pay you desire and deserve.

  • How Do I Set Pricing for My Menus?

    When creating a new menu for your profile, you can set pricing for the smallest- and largest-sized groups for which you would prepare that menu. Pricing for the intermediate group sizes is determined on a sliding scale between the two.

  • Are There Any Fees Associated with Bookings?

    Yes, for chefs, Kitchensurfing takes a 10% fee from the total price of the transaction. (e.g., for a booking with a fee of $500, Kitchensurfing will keep $50, and your final fee earned will be $450, less the cost of ingredients).

  • I'm Having Trouble Quoting a Price for a Client. Help?

    Kitchensurfing wants to make sure that every Chef can earn their desired take home pay. That’s why pricing is left entirely up to the chef. If you don’t believe your take home pay will reach the level you want (less ingredients, transportation and 10% fee), we encourage you to adjust your pricing to ensure you take home what you deserve.

    To that end, a few tips:

    Never quote a price that’s significantly beneath your own valuation for the meal.

    If a client needs you to come down on your quoted price to finalize a booking, consider recommending family-style service.

    Be sure to bill for applicable transportation expenses.

Market

  • What Is the Market?

    The Market is where you will find Match Requests from Kitchensurfing users. Match Requests are sent to multiple chefs at once, allowing the user to compare menus and pricing from chefs working with different cuisines and skill sets.

    If you receive a message under Market, that means you are not the only chef in conversation with that user.

  • How Should I Respond to a Match Request?

    Because other Chefs will also be responding to the same request, it’s best to respond to Match Requests as quickly and comprehensively as possible.

    If possible, propose a preliminary menu right away. If not, respond with an introduction to your culinary style, including menu ideas, and reply with a full menu at your earliest convenience.

  • How Do I Decline a Match Request?

    Not every gig will work out in terms of timing and budget. For now, you do not need to reply if you will not be pursuing the booking.

  • What If the Match Request Budget is Too Low for Me?

    When sending a Match Request, users can qualify their budget as “firm,” “flexible,” or “not sure.” If the user is unsure, or has selected a “flexible budget,” it’s fine to propose a menu with a higher cost than the figure quoted. If possible, provide some breakdown of food and labor costs, to help explain your pricing.

  • I'm Not Getting Match Requests for the Types of Gigs I Like. Help?

    If you would like to clarify what types of Match Requests you are interested in receiving or provide details about your availability, please email hello@kitchensurfing.com.

Bookings

  • I Received a Request, What Should I Include in My Response?

    Your first response should include a little introduction to the type of food you cook, and a few important questions about the user’s expectations and preferences, including:

    Do any members of your party have food allergies or dietary restrictions?

    Are there any foods you love or would like to avoid?

    How would you like the food to be served (e.g. family style, plated, passed hors d’oeuvres)?

    What kind of equipment is available in the kitchen? Please note: Chefs are expected to provide all equipment necessary for preparation.

    What time should I arrive, and when should I leave?

  • How Do I Propose a Menu?

    To propose a menu, click Send Offer, and include a full description for each course or dish.

    The price you quote in your Offer includes the cost of ingredients, Chef’s fee, gratuity, Kitchensurfing fee, and any applicable transportation costs.

    If the user needs you to make some changes or substitutions, you will need to send an updated Offer with adjusted pricing (if necessary).

  • How Do I Finalize a Booking?

    No booking is confirmed until the user Books your Offer and completes payment. You will receive an email confirmation when your booking has been confirmed.

  • I'm Not Receiving As Many Requests As I Would Like. What Can I Do?

    New, beautiful photos and seasonal featured menus will help to attract potential customers. Self-promotion helps too! Feel free to link to your Kitchensurfing profile on your personal sites. Tweet about it, get the word out there!

    If you would like more help optimizing your profile, email hello@kitchensurfing.com.

The Meal

  • What Time Should I Arrive?

    When discussing your booking, be sure to agree on an arrival time. Ask for any necessary contact information ahead of time.

    Depending on the nature of your booking, you may have to complete significant prep work off-site. Leave enough time to work at a reasonable pace, ensuring the meal can be served at the scheduled time.

  • Will I Need to Provide Prep Equipment or Pantry Items?

    Yes. Kitchensurfing expects chefs to provide any necessary equipment and all ingredients needed for a given meal (including staples like salt, pepper and oil).

    Ask your event’s host if there are any kitchen items available for you to use, but be prepared to furnish your own if necessary.

  • What Should I Do When I'm Done Cooking?

    That’s up to the host. If guests are interested in speaking to you or asking questions about your food, feel free to engage them and join in conversation. If the event is formal, it may make sense for you to remain in the kitchen after service is complete.

    If you are unsure, ask your meal's host about their expectations for the meal. Every client is different.

  • How Does Clean-Up Work?

    Chefs are expected to clean up any dishes and workspaces following the meal, unless other arrangements are specified.

  • How Do Reviews Work?

    Kitchensurfing reviews have 3 parts:

    A private review of your host, visible to other chefs considering booking with that host. Use this section to note information about preferences, kitchen amenities and any other pertinent information.

    A private note to your host. Use this section to answer any questions, provide recipes or communicate any other private information.

    A private note to the Kitchensurfing team. Use this section to ask any questions that may have come up over the course of your booking, or to provide any information or concerns about your host.

Payment

Other

Pricing

  • How Does Pricing Work?

    The budget for your meal includes the Chef’s fee, cost of ingredients, gratuity, and any relevant transportation costs.

    The Chef’s fee is derived from the chef’s Hourly Rate. Chefs are encouraged to bill for hours spent planning and shopping, as well as preparing, serving, and cleaning up following your meal. Plated meals for large groups will often have higher associated costs than family-style meals, due to the greater prep-time required.

  • What Is a Reasonable Budget for Kitchensurfing?

    Kitchensurfing has a large community of chefs that work at all different price points. All prices are negotiated between the chef and the buyer. That said, here are a few pricing guidelines:

    1) When you look at a chef's hourly rate, assume that almost anything they do will require at least 3 hours between shopping, cooking, and clean up. Then add the ingredient cost on top.

    2) If something is almost within budget, you can try to lower the budget by: asking for family style service rather than a plated meal experience, asking for fewer courses or dishes, or asking the chef if there are less expensive ingredients available.

    3) The following examples are all real transactions that have happened on Kitchensurfing. The prices are total, including both the cost for the chef's time and the ingredients:

    $120 for a Date Night Cooking Class and Three Course Dinner for Two
    Fried Squash Blossoms, Pan-Seared Trout, and Peaches stuffed with Amaretti and Chocolate

    $180 for a Modern Mexican Brunch for 10
    Mint salad, Eggs with a Latin Crumble and Vegetables, Patacones with Cheese and Spicy Shrimp, and Crepes with Cocoa Marmalade and Frisales

    $200 for a Week of Pre-prepared Healthy Meals for a Couple and their Toddler
    Featuring locally sourced and Greenmarket ingredients.

    $525 for a 35-person Office Lunch
    7 Pepper Vegan Chili, Fried Bok Bok, Jasmine Rice, Cilantro-Lime Rice, Mixed Green Salad, Apple Cider Slaw

    $750 for Cocktails and Dinner for 9 for a Big 70th Birthday
    Cocktail Hour:
    Caponata & Homemade Ricotta with Bread
    Seasonal Vegetables & Pickles with Toasted Seeds

    Dinner:
    Whole Fava Beans (the new Edamame!)
    Mixed Lettuces, Poached Rhubarb & Peppers
    Carrots, Beets, Turnips, Pesto & Creme Fraiche
    Spring Onion, Kale, Wheat Berries, Chamomile & Egg
    New Potatoes, Asparagus & Harissa
    Fresh Pasta & Chickpea Walnut Ragout
    Mushrooms & Roasted Corn Polenta

    Dessert:
    Cherries, Whipped Chocolate & Greek Yogurt

    $1200 for a 70-person Office Brunch
    Mint-lemon-Greek Yogurt-Fruit Parfait with Granola, Blueberry Muffins, Roasted Potato Medley with Paprika Aioli

    Veggie “Morning Sliders” or Triple Decker Sliders with Caramelized Onions, Avocado, Cheese, Tomato and Eggs (Bacon and Paprika Aioli optional)

    Cajun Crab Cake Slider with Eggs and Remoulade

    Cajun Shrimp and Cheesy Grits

    If you are still unsure about your budget, that's OK. You can select Flexible Budget or I'm not sure how much my meal will cost when submitting a Match Request, or note that your budget is subject to change while contacting individual Chefs.

  • What Payment Methods Does Kitchensurfing Accept?

    Kitchensurfing processes all transactions securely online, so no cash has to change hands when it comes time to eat. When you Book an Offer from a Chef, you will be prompted to pay by credit card. We currently accept Visa, MasterCard, and American Express.

Booking

  • How Do I Book a Chef?

    We recommend sending a Match Request, detailing your provisional budget, culinary preferences, and any information about allergies or dietary requirements in your party.

    Kitchensurfing will match you with the Chefs who fit best, and you’ll be able to compare menus from different Chefs and choose the one you like best.

    You can also contact individual Chefs by clicking the Send Request button on each Chef Profile, or by clicking Get This Menu on any of a Chef’s featured menus.

  • I Contacted a Chef, But Haven’t Received a Response. What Should I Do?

    Chefs are very busy, but we expect them to be able to respond within 24 hours of a booking request. Before you give up hope, please check your email client’s spam folder to make sure that you are receiving Kitchensurfing notifications in your inbox.

  • A Chef Sent Me an Offer. What's the Next Step?

    If you think the menu is perfect and you’re ready to confirm, the next step is to Book the Offer. Simply click Book It, and you will be prompted to complete the transaction.

    If you have a few suggested changes for the menu or find that you have to make changes to your party size or budget, reply to the Chef with your proposed changes and ask for a new Offer. Once the Offer looks perfect, click Book It!

    Remember, no Kitchensurfing booking is confirmed until payment has been made.

  • How Do Payment and Confirmation Work?

    Once you click Book It, you will be prompted to pay for your booking. Kitchensurfing processes all payments securely, online. No booking is considered confirmed until payment is made.

    Chefs are paid in full 24 hours after a booking is completed, to ensure that all services are properly rendered.

  • How Does Tipping Work?

    The cost of a Kitchensurfing meal is all-inclusive. Any gratuity is optional.

  • Are There Any Fees?

    Our payment processing client (not Kitchensurfing) charges a 3.0% fee for every transaction processed.

  • What If I Have To Cancel?

    We hope you won’t! Not to worry, we’ve got a plan. When your chef sends you an offer, they will select one of four cancellation policies, based on the total cost of your meal, and the time commitment required to plan, prepare and execute it. Please review our full cancellation policies here: http://kitchensurfing.com/cancellation-policies.

  • How Far in Advance Should I Contact a Chef?

    We recommend that users initiate booking conversations at least 2 weeks before the date of the meal. Making contact 2 weeks in advance allows time for menu planning, and increases the likelihood that your first choice chef will be available.

    If you need to book a Chef on short notice, a Match Request is the best way to contact multiple Chefs at once.

The Meal

  • When Will the Chef Arrive?

    Chefs will usually need to get to your kitchen at least 2 hours before service time to ensure dinner is served on schedule.

  • Do I Need to Provide Equipment for the Chef?

    Chefs are expected to provide any and all equipment they will need (this includes pantry staples like salt, pepper and oil). If your kitchen is well stocked, and you’d like to make your equipment available to the Chef, make sure to let them know what you have.

  • What Does the Chef Do When the Meal is Served?

    Like everything else about your meal, it’s up to you! During the meal, the chef will primarily be preparing, serving, and cleaning up, but what they do in the moments between depends on your preference and the type of event.

    Nobody likes to be treated like “the help.” We consider Kitchensurfing chefs to be skilled craftspeople who merit respect, and we expect you to think of them the same way. That being said, different events require different types of service. If you would prefer to have the chef remain in the kitchen for restaurant-style service for an important dinner or a more private gathering, make sure to communicate that preference ahead of time. If you’re looking for a more laid-back environment, invite the chef to the table, or encourage your guests to ask questions and hang out in the kitchen.

    We think eating is more fun when the chef is involved, so don’t be shy! Ask questions about your meal, learn about your food and the chef making it, but make sure to give the chef space to work when there’s serious cooking to be done!

  • How Does Clean-up Work?

    Chefs are expected to clean up any dishes and workspaces following the meal, unless other arrangements are specified.

  • Will Chefs Provide Beer/Wine/Alcohol?

    Some of our chefs specialize in beer and wine pairings or specialty cocktails. Some don’t. If you would like alcohol pairings to be a part of your meal, ask the chef for recommendations, but be aware that provisioning alcohol and providing pairing services may come at an additional fee. We don’t charge a corkage fee for BYOB goods because, come on, that doesn’t make any sense.

  • How Do Reviews Work?

    After your meal, you will receive an email asking you to review your experience. Reviews are an important part of the Kitchensurfing community: an honest, thorough review posted to a chef’s profile helps that chef get new business at the same time as it helps educate other interested eaters.

    Kitchensurfing Reviews have 3 parts:

    A Public Review, to be posted on the Chef's profile and shared with the Kitchensurfing community.

    A Private Review, sent to the chef. A good place for private messages, constructive criticism, or questions about your meal.

    A Private Note, visible to Kitchensurfing staff only. For feedback and questions about any part of your experience.

Other