FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I'm not in this for the money nobody gets into becoming a chef to be wealthy . I am doing this to educate people on home cooking, prepare meals for people who no longer can do it themselves, and to cater for people who want there food served with TLC. All prices will be fair and made for negotiation.
- What education and/or training do you have that relates to your work?
I have worked in the food and hospitality service for over ten years and have worked in all positions held in a restaurant and catering service. From dishwasher to chef from server to manager. I have learned from experience, knowledge ,and hard work to get to the position I am now. I am proud of the work I do and I'm sure you will not be disappointed with my service and dedication to my craft.
- How did you get started doing this type of work?
I got into catering and the food service because I have always had a passion for cooking and making food with love. I was one of those kids who followed there grandmother around in the kitchen learning from someone I love and admire. Following the teachings from a woman who knows here way around a kitchen.