FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I'm willing to work around client requests, diets, events, etc. As such, pricing depends on what is requested.
- What is your typical process for working with a new customer?
I like to find out their food likes and dislikes, including favorite dishes and restaurants. From there, we can create a meaningful menu for an event or the best meals to prep for the upcoming week/month.
- What education and/or training do you have that relates to your work?
I recently completed a boot camp at the Culinary Institute of America in San Antonio. I'm also enrolled in the Rouxbe Online Professional Cook Certification program. Prior to this, I've taken cooking classes at Thai Fresh and Central Market, both in Austin, TX.