FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is flexible and will be tailored to every situation. I prefer to price services as all-inclusive for simplicity and because it allows me to give 100% to each project, but I'm happy to price things a la carte as well.
- What is your typical process for working with a new customer?
I like to learn about their needs and preferences and often begin with a free consultation and/or tasting.
- What education and/or training do you have that relates to your work?
I am a current student at Auguste Escoffier School of Culinary Arts. I have a Bachelor's in Nutrition Science and I have been trained in several restaurant kitchens. I have also been trained as a teacher, so I understand how to help others learn effectively.