FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I charge by the hour. I make sure to cover the cuisines you're interested in.
- What is your typical process for working with a new customer?
Discuss what they'd like to learn.Cover basic information of what they want. (progress if continuing)
- What education and/or training do you have that relates to your work?
Culinary school 4years. Personal/private chef for 2 years. Going back to culinary school for patisserie.