FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Generally my range is $50-65 per hour.
- What is your typical process for working with a new customer?
A first meeting to discuss your project and goals is always free to see if we are a good fit before committing to anything long term. A proposal will then follow if moving forward.
- What education and/or training do you have that relates to your work?
I graduated from Western Culinary Institute and have a broad range of culinary experience from small restaurants to creating and executing large-scale offsite catering programs. My professional winemaking includes many 90+ point wines and includes practical, bottom-up experience of compliance and execution issues.