FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
It all depends from the type of cuisine the customer wants wether be family style, plated dishes, organic or conventional and/or farmers market sought.
- What is your typical process for working with a new customer?
I usually try to understand what they would like to have and the way they would like to be done. I then give them few option of menu unless they already know what they want. I also ask the timing, availability of spaces and appliances they have so that I can then plan the whole execution in accordance with their schedule and requirements.
- What education and/or training do you have that relates to your work?
I have a long row of experience working in restaurants as a manager, bartender and waiter. I always talked about food and explained the different preparation processes involved in it. I cooked since I was kid for my brother and sister when my parents weren't at homeland continued to cook with friends and partners for many years. I then started to cook as I job while I was studying at Emerson College in England, where I also started to process locally foraged or sought produces for retail purposes such as pestos, sauces and jams. While at Emerson I cooked for large and small number of people spanning between 30 and 200 in numbers and dealing with different types of diets such as gluten free, vegan and nuts free. I later took a course in Fundamental Raw Food Cuisine at the Matthew Kenney Culinary Academy in Venice Beach. Since then I cook for private events as well as retreats centers or other types of ventures.