FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
It is my custom to charge $25.00 an hour, with a standard 3 hour time slot for each customer, but of course it also depends on the size of the event and the amount of food to be served which may vary in prices.
- What is your typical process for working with a new customer?
It is important for me to establish communication with my customers. Initially to give an overview of my career and lifestyle from past to present.
- What education and/or training do you have that relates to your work?
I am a former culinary art instructor from the 90's. After graduating and receiving a certificate of academic excellence from my school, Technical Education in Culinary Arts and Health, they hire me. I have also worked as a chef; and a kitchen manager in hotels, hospitals, schools, and shelters