FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I strive to use the highest quality ingredients, mostly organic, and my pricing is reflective of that. I am committed to supporting responsible fare, both nutritionally and ecologically, so I don't cut corners by using inferior and/or unethical products in order to offer lower prices. Instead, I can design a menu that will suit your wallet and taste buds without compromising my own beliefs and standards.
- What is your typical process for working with a new customer?
I discuss the event perimeters with my clients and then set up a tasting if at all possible. Your satisfaction is my primary concern, so I work closely with you to ensure all elements of your event are to your liking. Changes are addressed immediately and I make every effort to accommodate special requests, even those made at the last minute.
- What education and/or training do you have that relates to your work?
I have an AA degree in the culinary arts, Cordon Bleu certified, CA Culinary Academy, San Francisco 2003-2004. I have cooked at Greens (SF), I had always loved to cook and entertain, and knew that the toque and apron were my calling. I am a culinary instructor and consultant, working with individuals to expand their cooking prowess while addressing their nutritional needs and budgetary constraints. I especially love to involve the entire family in this yendeavor in an effort to promote family meal time with a more diverse diet. My years of experience in retail have shaped my customer service - I strive to make my clients ecstatic, and they really appreciate it. I proudly take painstaking care to create the most perfect service/meal, and this extra effort makes me stand out in the food community. Those personal details really can make all the difference!