FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I typically charge $35/hr for my time plus ingredients.
- What is your typical process for working with a new customer?
Usually i like to speak with a customer because this platform doesn't provide enough specifics. I'll ask a series of questions to hone in on your preferences/tastes and find out more about what you are really looking for.
- What education and/or training do you have that relates to your work?
I have a culinary degree from New England Culinary Institute and have cooked/baked professionaly for over 30 yrs. i was recently the executive chef at the arizona sonoran desert museum.