FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on; 1. The service requested 2. Location of the event, (when traveling further than fifteen miles) 3. Amount of guests at the event. IE: Home cooking class rates differ if I'm taking you on a grocery market field trip, you have more than two people in your class, or you need me to supply the ingredients. Deposits for all service are required.
- What is your typical process for working with a new customer?
A clients wants and needs are most important. I ask a few basic questions to see if I am the perfect fit for their event, home or class. This process helps save time in their search, may offer up other ideas and also allows them a platform to understand what their chef is willing to do to make their event special.
- What education and/or training do you have that relates to your work?
Culinary degree from Le Cordon Bleu, Pasadena California; With a decade of traveling the world in search of new food ingredients, knowledge of international cuisine, food trends and healthy substitutions.