FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I like to discuss what my client's would like to get out of working with me, flesh out menus and discuss pricing from there.
- What is your typical process for working with a new customer?
I love the exploration of open ended questions that can provide a foundation for a fruitful relationship. I think that everyone I have cooked for has transcended the line of friend to family. I ask what do you want the people that you are feeding to feel as they eat.I believe in establishing an environment of enjoyment long past the end the meal.
- What education and/or training do you have that relates to your work?
I learned at my Grandmother's knee..and took what I garnered from her and applied that commitment to good tasting food to a global portfolio