FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Prices are based on food development, market pricing of ingredients and labor. I will work with your budget to customize your menu to your specifications.
- What education and/or training do you have that relates to your work?
I have worked in some of the best restaurants in Phoenix and in Philadelphia. I have learned from every chef I have been lucky enough to be associated with.
- How did you get started doing this type of work?
I come from a long line of really, truly great home chefs. That combined with working in some of the best restaurants on the east coast and in Phoenix. I have learned so much from everyone I have worked with. I kind of fell into cooking for others when someone who had lost his wife and couldn't cook, but didn't want to eat out all the time. So I started cooking for him in his home as well as drop off catering. When he developed diabetes, I researched recipes that he would enjoy and fit into the parameters of his dietary restrictions. One thing let to another and I had a handful of regular clients.