FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Typically food is included in my pricing.
- What is your typical process for working with a new customer?
Quotes are done electronically. I communicate through Thumbtack, email, phone, Facebook or text.
- What education and/or training do you have that relates to your work?
I have been cooking professionally for over five years. I have observed and absorbed methods learned from culinary greats such as Emeril Lagasse, Bobby Flay, Mario Batali, Ina Garten and Rachel Ray.