FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I really don't have a complicated pricing. Mine is pretty simple...depending on the type of cuisine and number of people determine how much I charge. I don't charge by the hour I charge by the task of the cooking. Seafood, vegan & special diets tend to be a little more than what I charge. I charge by per person.
- What is your typical process for working with a new customer?
Find out what they enjoy eating and I take it from there
- How did you get started doing this type of work?
As a little girl I use to watch my grandmother cook in the kitchen and always wanted to help her. As I became older and was on my own I started playing around in the kitchen and noticed I actually have a gift. So I turned my gift into something I knew everyone would love and became a Chef.