How much should I pay a chef to help me develop my catering menu? Do I treat it as an hourly, or as a fee (and think of him as a consultant)? Specifically, I offer 4-course meals. My clients have about 5 choices for each course (kind of like a restaurant menu). I would like to create 2 of these menus (a lower and a higher tier menu). I would need the chef to create menus that are consistent with my cuisine (American / French), and also provide recipes for each item. thanks!