FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I charge by the hour ($25/hr) then charge for my gas. My customers have to buy all the spices and ingredients if I cook in their house and leave them there for future use or I will buy them and show them the receipts of what I bought and they have to reimburse me.
- What is your typical process for working with a new customer?
I ask the customers their budget and work with that budget in relation to what they wanted me to serve. A list of quotes will be shown to my customers and they can pick and choose the menus they prefer. I prefer correspondence first via text or email first then meet one-on-one with my customers later.
- What education and/or training do you have that relates to your work?
I do not have a formal education in cooking but I learned to cook watching my auntie and uncle cook. They were the personal chéfs of the First Family of the Minister of Canada in the 1990s. (They abide by Non-Disclosure Agreement so, I can't tell the name). Also, while pursuing my graduate degree in International Affairs, I was a member of the International Organization of Women and we met every Friday to learn how to cook our favorite home-cooked meals. This organization has a representation of 191 countries. So, basically, I learned to cook every countries' famous food!