FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My fees range from $35 to $90 hourly depending on how long the session is, how often the sessions are per week and the amount of preparation for the session (for "themed" cooking lessons requests) I prefer to cook the food of your choice, but if you count on me to deliver "ready meals" let's discuss!
- What is your typical process for working with a new customer?
As a private chef: food is deeply personal. feeding is an intimate act. i need to know my customers before being able to feed them. As a cooking instructor: to beginners, you've made the big leap by looking for an instructor, the rest is a piece of cake. learning anything needs repetition. get familiar with it OVER and OVER. to those who are familiar w/ cooking, i'll help you to broaden your repertoire and being more efficient. repetition here helps too.
- What education and/or training do you have that relates to your work?
Restaurant Owner in Paris (10 years) Restaurant Owner-Chef(French Vietnamese then Californian cuisine in San Francisco (12 years) Cooking Instructor (private lessons only) Private chef (for many families) French Medical Doctor (yes, I know about healthy eating and about French Woman don't get fat -(: ) visit frenchwomendontgetfat dot com Didn't i tell i was born Vietnamese? (it also helps to eat fresh and lean) Didn't i tell i raised 2 girls now adults, pretty good cooks and super healthy eaters (and thin too!)