FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I have a standard pricing system for ongoing private chef services only. For one time services the price is based on food required, equipment and staff needed, if any.
- What education and/or training do you have that relates to your work?
I have a Bachelors Degree in Hotel/Restaurant Management from University of Maryland. I am currently a Certified Food Protection Professional and Nutrition Director at a Nursing and Rehab facility which is great because I am familiar with various diets such as gluten free, diabetic, renal etc.
- How did you get started doing this type of work?
While in college I earned 4 years of classic culinary skills. After college I was a part owner and Chef of a catering company that was based in Washington DC while being a Restaurant Manager and Chef Manager. In 2014, I began to work on my idea of being a private chef. I wanted to give a more personal and exclusive experience to my clients. After ending my more broad catering company, I started She Cooks. My company is named that because when people would introduce me to other people, they would say "This is Ashley, and she cooks".