FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
The pricing depends on the ingredients and the customer's needs.
- What is your typical process for working with a new customer?
I base the menu entirely from the customer's preferences and needs within the budget. I can cook many types of food and I'm familiar with different methods, including vegan.
- What education and/or training do you have that relates to your work?
I was trained at Houston's Quattro at the Four Season's Hotel. I served there as the Saucier, making sauces, soups and preparing banquet foods. I also prepared foods for Whole Foods and trained with a vegan yogi.