FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
No standard pricing. It varies from job to job depending on a variety of factors.
- What is your typical process for working with a new customer?
Ask as many questions as I can to try and determine what it is they want from my service. For instance, with cooking classes, some clients want to get real serious about food and learn as much as possible, and some just want to do it for fun. My approach to these two situations would be different. A lot of times, if I am cooking at someone else's place, I like to go out and survey the location to determine what I would need to bring, etc. I am very organized and like to have all my ducks in a row on the date of the event.
- What education and/or training do you have that relates to your work?
In addition to having a Bachelor of Science in Marketing (2004), I have a Bachelor of Associates in Culinary Arts from Le Cordon Bleu in Tucker, GA (2006). I have about fifteen years of experience cooking and six years experience teaching culinary arts. I have cooked professionally in kitchens in my native Louisiana and here in Atlanta.