FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based on shadowing other chefs over the years and feedback from past clients. You’re paying for our personalities, as well as skill!
- What is your typical process for working with a new customer?
I like to begin communication by sharing some background about us and what to expect during our service. Then I follow up with a questionnaire to make sure we’re all on the same page and the client gets exactly what they’re looking for!
- How did you get started doing this type of work?
I worked my way from doing meal prep for families I babysat for to hosting cooking classes of 15 or more! I studied philosophy and education in college, while Jason studied at the Culinary Institute of America. Between the two of us, hosting cooking classes and entertaining just makes sense!