Q. Describe the most common types of jobs you do for your clients.
A. I cook weekly meals and I host in home cooking class parties. Clients pick menus and get entertainmaent and fine dining in one. Each person can participate or just watch and drink wine...then everyone eats.
Q. Describe three recent jobs you've completed.
A. I am a personal chef to a diabetic gentle man. I cook for him 2x a week.
I taught a cupcake camp to 12 teens for 1 week.
I did a dinner party for 15 with a custom menu for g-free, vegan and carnivore guests.
Q. What advice do you have for a customer looking to hire a provider like you?
A. Ask for references, food safety license and insurance.
Whenever possible have a tasting.
Q. If you were a customer, what do you wish you knew about your trade? Any inside secrets to share?
A. Food costs are usually hiked up, but we purchase in bulk...I don't charge for hirer quality(organic food)
Q. What questions should a consumer ask to hire the right service professional?
A. How have they over come an obstacle?
eg. oven breaks, extra guests, food allergies
Q. What important information should buyers have thought through before seeking you out?
A. What their budget will be and what style of event or food they want to learn about or enjoy. What kind of credentials are important...I am a chef...not a cook.
Q. Why does your work stand out from others who do what you do?
A. I am also and artist and yoga teacher so my foods presentation is 2nd to none. You eat with your eyes first. Also food can be healthy and tasty too!
Q. What do you like most about your job?
A. The happy tummies.
Q. What is your greatest strength?
A. I get lots of compliments on my creativity.