Fruitful Vintage Frequently Asked Questions:

What are your, on-site, entry requirements?
Chef Ray will need access into your kitchen upon his arrival. If you or one of your guests will not be, on-site, upon his arrival, then we will need you to get us your key code or another means to enter. (Note: You can feel free to watch and visit with Chef Ray as he prepares your meal or leave and be back right before dinner is served.)

What are your kitchen requirements?
We ask that you have your counters and sink areas cleared and clean before Chef Ray arrives. We also ask for adequate refrigerator space for food storage, usually just one to two shelves and occassionally a shelf in the freezer. 

Do you accommodate diet restrictions?
If any of your guests have special dietary requirements or allergic reactions to any foods please let us know, in advance. We can accommodate most of these diet requirements. 

Can you deliver food to our location?
No, we do not deliver our food to any locations. We prepare all of our food fresh, and on-site, in your home, venue, or cabin rental kitchen to give that personal chef touch and make for a memorable event.

Are you a caterer?
I am a personal chef, not to be confused with a caterer. I come to your home, venue, or cabin and prepare to set up or serve your food. I do have assistants to help me prepare the food, serve the food, and clean up, but I do not provide a wait staff to serve at buffet stations. All of our catered food is self-serve and set up buffet style. Our formal dinners have each course plated, served, and includes complete clean-up.
  
Do you provide tableware?
We do not provide tableware. We will use the tableware provided in your home, cabin, or venue. Disposable tableware can be provided for an additional per person fee, if desired.

Do you provide beverages or alcohol?
Fruitful Vintage does not provide beverages, unless listed on our menus. We also do not provide bartenders or alcohol. Our insurance liabilities do not permit us to perform this service. Feel free to purchase, open, and pour your own beverage or alcohol of choice for any of our services.

How do I reserve my date?
Fruitful Vintage reserves dates based on a first booked basis. We require a 50% deposit of the total price, up front, with the other 50% due 2 weeks before your cook date, in order to reserve your date.

Are there certain days you are closed?
Yes, we are closed Sundays, Christmas Day, and Thanksgiving Day.

Which forms of payment do you accept?
We accept checks, money orders, or pay pal (with a small usage fee).
 
Are taxes included in your pricing?
No. In addition to our pricing, please add 9.75% tax to your total price.

Is gratuity included in your pricing?
We do not include gratuity in our pricing. We may suggest a gratuity amount which is then at the customer's discretion.

Do you have a travel fee?
There is no travel fee for up to 50 miles round trip. If over 50 miles, then there will be a $25 extra fee charged. All of Sevier County is usually under 50 miles.

What is your refund policy?
Cancellation before 60 days from your date = $25 processing fee
Cancellation 59 days - 15 days from your date = 50% of total price
Cancellation 14 days and up to your date = 100% of total price

Will refunds be issued during severe, winter conditions?
Due to severe, uncontrollable winter weather conditions, such as heavy snows or ice on roads, cook dates may have to be canceled, delayed, or rescheduled for a later date or time. Partial refunds will be considered, per individual situation, at Chef Ray's discretion, if he cannot reach your location. 

All prices are subject to change without notice.

Fruitful Vintage Personal Chef Service has operated in integrity and has been committed to providing excellent and personal service since 2006. 
We are licensed, fully insured, and ServSafe trained. We are also graduates
of the Culinary Business Academy and United States Personal Chef Association. Referrals are available upon request.