FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I prefer to charge by the day. That way I can shop for the meals and prepare them without concerns about time. I am a very prompt and detail oriented chef.
- What is your typical process for working with a new customer?
I typically like to meet with a new customer to find out what types of food they like and what type of service they are looking for.
- What education and/or training do you have that relates to your work?
I am a ServSafe Certified Chef from Baltimore International College class of 2009.