FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing depends on your needs and preferences. We usually work through and hourly rate + food cost. This allows us to charge a different rate for the guests that want a 4 course paired meal and the guests that want the dishes prepared early in the day and left in their fridge for them to finish later that day.
- What education and/or training do you have that relates to your work?
Between my wife and I, we have over 40yrs combined experience in teh hospitality industry specifically preparing impeccable cuisine for our clients. I am a classically trained chef and graduate of the California Culinary academy in 2001. My wife and Chef partner graduated from the Mount Madonna School of Ayurveda focusing on traditional wisdom of healing with whole foods
- How did you get started doing this type of work?
We both began our cooking journeys in our first teenage years. I worked at a small white linen european style bistro for my 4 years on high school. The owners took me under their wing and taught me how