FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing can either be at an hourly rate, or by the job depending. I like to have clients buy the necessary foods themselves so that they can see exactly what everything costs--total transparency!
- What is your typical process for working with a new customer?
I like to get to know the customer and his or her goals then think about the menus that would work best. Then I throw out some ideas for items and work with them to tweak them so they are the most appealing. For repeat customers, it's ideal to get into a groove where they have a plan of what meals or dishes they can expect when--as long as that serves them well.
- What education and/or training do you have that relates to your work?
I have a culinary certificate from the Institute of Culinary Education in Manhattan and have worked at fine dining establishments in Manhattan and Long Island. I've also cooked at the James Beard House, written six cookbooks and numerous food articles for which I've garnered awards. I hold a masters degree in journalism from Columbia University.