FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I charge an hourly fee and invoice the groceries separately at cost.
- What is your typical process for working with a new customer?
I like to schedule a time to meet or talk over the phone to do an initial assessment. This will provide me with important information to make your meals customized to your needs. (food preferences, allergies, dietary requirements, likes/ dislikes)
- What education and/or training do you have that relates to your work?
AOS Degree in Le Cordon Bleu Culinary Arts from Scottsdale Culinary Institute - Feb 2004 Servsafe Certified