FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I charge for groceries plus $40.00 per hour. I usually bill 4.5 to 5 hours per shift for a family; this is 4 complete meals plus a large tossed salad and homemade vinaigrette. I package all meals family style. There are usually enough leftovers for a lunch or two. As for catering it all depends on the headcount and menu, but with that in mind I still try to earn $40.00 an hour for my labor.
- What is your typical process for working with a new customer?
A meet and greet to discuss expectations and preferences.
- What education and/or training do you have that relates to your work?
I was a pastry chef in my late 20's early 30's in the Napa Valley and Monterey California. I was a stay at home mom and entertained regularly... both friends and my husband's business associates. Then when I got divorced I went to the Cordon Blue and got my chef's degree. I have even cooked for the governor of Arizona, who was the guest of honor at a dinner I catered for 20 people in one of my regular clients home.