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Hi All,

I am a Chef in HK with my own Gastropub. I was asked to consult for a new business opening in China which is a dessert place. I used to be a Pastry Chef in LA before moving back to Asia.

The clients wants a menu with approximately 30 desserts in about 5-6 categories. He requested Wow factors and as unique as possible.
He asked how much I charge but I have no idea how to charge such a big dessert menu.
At this point in time, I am just required to create the menu and provide recipes. I might be needed to travel to China when it gets closer to the opening but I am not required to find vendors nor equipment. The client had spent over a year researching about all that already.

So my question for my fellow chefs is how much should I charge? Should I do it per hour or a flat rate for the job?

Thank you in advance for any advice or suggestions!!

Chef Kat
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