FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
When supplying all materials, food costs and transportation my fee is $60.00/per person/meal. The fee will be variable when and if the customer supplies kitchen and utensils, and food ingredients. There is also an additional fee for travel outside the city of San Francisco.
- What is your typical process for working with a new customer?
I try to meet with the customer, preferably in person, to have a conversation about their dietary needs, their daily eating habits, food preferences and dislikes. If the cooking will be done at the customer's house, I like to look at the kitchen and survey their cooking equipment and space.
- What education and/or training do you have that relates to your work?
I studied at Bauman College in Berkeley and trained as a Holistic, Natural, and Therapeutic Chef. I participate in webinars pertinent to my field and attend events within the city which pertain to food allergens cooking.