FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is customized for each of my clients individual needs.
- What is your typical process for working with a new customer?
In general, I don't give quotes without having an initial consultation with potential clients so that I can better understand their specific dietary and catering needs.
- What education and/or training do you have that relates to your work?
I am a graduate of the French Culinary Institute NYC where I did an apprenticeship in molecular gastronomy with chefs David Arnold and Nils Noren. I have also worked as a teaching assistant at the Center for Kosher Culinary Arts and have worked at several high caliber restaurants in the greater New York City metro area.