FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
For Events, I have four tiers of pricing. Budget (Family-Style), Mid-Range (Bistro), High-end(Refined), and Premium(Elevated). I have a flat fee plus a per head charge for all tiers. I ask for a down payment of 40% to hold the date(s) of the event. Balance is due upon completion of my work (people are fed, the kitchen is clean, and trash is taken out). For cooking classes,
- What is your typical process for working with a new customer?
I get that every client is unique. Everyone wants something out of this class or this event, and sometimes it has nothing to do with the food or learning to cook. Someone might want to impress a date. Someone else might want to learn a basic life skill. Yet another just wants to have a good time playing with food, all learning be damned. I'm cool with that. So we talk on the phone and discuss what you want out of your lesson. What your vision is for your event. Any food allergies, restrictions or dislikes. Once we're clear on our expectations, I come up with a lesson plan that contains the skills you're going to learn, the ingredients and tools you're going to need, and some menu items, depending on the class. Or for events, I send over a sample menu and an estimate. As I've mentioned before, price depends on what you want. I'll work with you. Once you've approved the lesson plan or menu, I'll draft an invoice/receipt for any deposits or down payments paid. Lessons are typically 2.5 hours long.
- What education and/or training do you have that relates to your work?
I went through the Le Cordon Bleu Culinary Arts Program and paid for rent with restaurant jobs. I learned the broad strokes during the day in school, and the finer points at work. I've worked in kitchens all over Los Angeles for nearly a decade. My mentors in the kitchen had Michelin stars under their belts, or their mentors had, or both. I was trained in the classic French technique but learned over the years to embrace modernism and let my creativity explore the possibilities. Over the years, my hands have fed some of the best-paid, best-known people in the city. The culmination of my experience led to the cooking philosophy I developed and follow: Treat every ingredient with respect; I've taken its life but I will not waste its potential. Every dish is an exercise in Balance; balanced textures, balanced flavors, balanced Spirit Elements. Every menu is an experience.