FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I will work with you fluidly. My pricing depends on the level you would like to learn, how much time you wish to spend learning, and of course, the ingredients.
- What is your typical process for working with a new customer?
We email each other and if it is requested I travel to your home, I will ask you what kind of equipment you have and how you store your ingredients, etc. photos of the workspace and your fridge and spice cabinet are extremely helpful! I love giving tips on saving money and storing food as well as maintaining a healthy lifestyle. Of course, calling after the initial interview will also occur.
- What education and/or training do you have that relates to your work?
I grew up on a 165 acre farm and raised all kinds of livestock. I have been a private chef for almost a decade and have some high end restaurant (The Refectory) line cook experience as well.