FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing begins with a 100 dollar minimum deposit for cost of food/delivery of raw foods to be cooked. It will also cover any material needed for refrigerating/packing leftovers to enjoy later or doing my weekly meal prep service.
- What is your typical process for working with a new customer?
First I will e-mail then a questionnaire about requirements of their diet such allergies, preferred amount to help with lifestyle choices, frequency of services, special requests, etc. I need to have a 10 minute conversation via Zoom about the kitchen I will be working in to assess how to effectively cook. A audition for prospectively continuing services can be arranged upon request.
- What education and/or training do you have that relates to your work?
I attended Lane Community College in Oregon as a double major in Culinary Arts and AAOT of Fine Arts. Other than that I successfully worked with and under Chefs in Ohio, Colorado, Oregon, and New York. More than happy to talk about the details of my background on the phone or video chat regarding any of my offered services.