FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
There is a whole lot that goes into this work. I generally set aside an entire week for prep and execution, whether it's a five course dinner or weekend event. There is planning custom menus, shopping and errand lists, specialty ingredient preparation, mileage, cost of food, cost of tools and equipment I bring, service, clean up. This is a completely different experience than going to a restaurant. I come to your house or venue to cook.
- What is your typical process for working with a new customer?
Reach out. Months notice preferred. I will notify you of my availability. We can schedule a free 15-30 minute consult over the phone where you can tell me more about your upcoming event, and I can ask you questions. I will offer you a quote, and write up a rough menu. 60 % of the price must be made in advance by Paypal or Check in order to secure booking on the cook date. I have a couple of questionnaires over dietary preferences and restrictions. Hiring party is liable to check in with your guests regarding allergens, which I can help you do.
- What education and/or training do you have that relates to your work?
I've cooked plant-based foods for groups of people since I was 15. I studied abroad in high school and college in places where I wanted to learn about food and language. I ran a vegan community meal cooperative in college. I lived in a small farming town that socially borders between the Appalachian Mountains and the Midwest. I was part of a strong food culture where we would have competitive potlucks every week. I cooked for people as much as I could. Meals were done by scratch and often farm-to-table. In 2014 I walked across the United States with a group of 40 people and we had a kitchen operation to cook two and a half meals a day. I was part of a chef rotation of three + people, but would fulfill whatever position was helpful. I traveled for two years after that walk, volunteering in kitchens, regularly couch surfing in new places and making my hosts a nice meal while I was a guest. In 2017 I was faced with homelessness while recovering from a spinal injury. I had my car and found regular opportunities to volunteer at different soup kitchens. I got recruited by a local vocational trainer called Green Opportunities that works with people living on the margins of society to train professional skillsets. I did a yearlong culinary training with them accredited by AB TECH Community College. Although I had over 13 years experience cooking for people, I had never worked in a restaurant or in many food industry settings. They taught me the ropes of restaurant culture and expanded my practice of hospitality, plating, and service work. They got me off the streets. I dedicate my life to learning about food and serving others. Since 2017 I have cooked for seven music festivals, including LEAF, a handful of dinner parties, and over a dozen miscellanious events and samplings. In 2019 I have dehydrated 1,100+ pounds of organic overstock apples into chips. They are very popular and eaten up fast. I often base deserts off April's Apple Chips and use this product to teach others about food sovereignty in a fun and approachable way.