FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
No. The most Important thing is to learn what the client needs, understand their budget and try to come up with a plan that fulfills their expectations. A price per head certainly can be, a way to quote a job, as that is often the easiest way for a client to process costs. There are, however, different ways to quote accurately such as paying a fee to the professional and then charging the exact food cost. Both ways can be effective, and which is best depends on the details of the service, through discussion with the client.
- What is your typical process for working with a new customer?
First connect by phone about initial details of what the client wants to accomplish and a general idea of the budget. Then ideally, we would meet in person to draft out the idea, whether it is a cooking lessons, a private event, or helping with special dietary restrictions, it is important to learn what the client expectations are, set a budget and then work within the guidelines so that we have a successful experience together.
- What education and/or training do you have that relates to your work?
The Culinary Institute of America - Associates in Culinary Arts The Kushi Institute - Center for Natural Healing Tonelli Studio: 1999 - 2015