FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My fees are per hour at $50. There are discount for groups of people those will be discussed on an individual basis.
- What is your typical process for working with a new customer?
I like to start out slow I am definitely not a Gordon Ramsey. I do not yell or get upset, I help people understand the process of cooking through hands-on technique as well as the printed materials that are given out in class. I find this method works incredibly well in taking away the fear of working in the kitchen. Also there is a lot of fun involved in cooking and baking I’ve had clients that could not bake a simple cookie and by the end of my course our final project was French Macarons.
- What education and/or training do you have that relates to your work?
California Culinary Academy Diploma in Le Cordon Bleu Patisserie and Baking course. Graduated December 2011 Academy of Art San Francisco Drawing, painting and sculpture studies June 2008