FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
It depends on quality of ingredients, number of people and dietary restrictions.
- What is your typical process for working with a new customer?
I ask my customers what their budget is and if they have any dietary requirements, then I draw a menu proposal.
- How did you get started doing this type of work?
I started teaching cooking classes to NYU students a decade ago and I realized I enjoyed cooking around people.