What should the customer know about your pricing (e.g., discounts, fees)?
All my services are customized based on the number of people and the specific requests. The food expense is always separate however, I am happy to accommodate any budget and work with each client.
What is your typical process for working with a new customer?
My goal is to make sure each customer gets the most out of every cooking session. I start by asking exactly what the customer would like for meals. Every household is different so I always want to be aware of how many people will be enjoying these meals. The most important step would be asking about different preferences in the type of food they enjoy.
What education and/or training do you have that relates to your work?
I completed the 6-month Culinary Arts program at the International Culinary Center in January 2011. Since then I've worked on a variety of jobs in the food industry including, cookbooks, magazines, television shows, and web tutorials. After having the opportunity to explore the food media world, I decided to start my own business as a personal chef. I am always looking for a new challenge and learning opportunity, constantly testing and creating. Even after a long day at work, the first thing I do to unwind involves cooking or baking.
How did you get started doing this type of work?
I started cooking at a very young age with my great grandmother and grandmother. I would stand tippy-toed on a kitchen chair and watch them while they prepared dinner. I've truly cooked and baked my whole life. In 2010, I decided to attend culinary school and work as hard as possible to turn this life-long hobby into a career.
What types of customers have you worked with?
A lot of clients are simply too busy to cook or tired of eating unhealthy takeout. I can accommodate any diet or palate, even a toddler! I've prepared gourmet baby foods, toddler meals, freezer friendly meals, and holiday dinners customized to fit a specific diet or allergy friendly.
What advice would you give a customer looking to hire a provider in your area of work?
There should be transparency in this process. You should be able to trust the person who is preparing meals for you and your family. If you requested organic produce then you will see the receipt that discloses this information. You should never feel as though the professional has cut corners at your expense.