FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is negotiable if circumstances allow.
- What is your typical process for working with a new customer?
We need to get personal. I like to meet my new clients, go over food preferences, allergies, health goals, and boundaries. Then we can figure out all the details of our relationship.
- What education and/or training do you have that relates to your work?
I went to culinary school in Texas, worked as lead chef for La Madeline as well as Brixens.