FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I charge an all-inclusive fixed price for lessons dependent on the number of students, with a 3 hour minimum. For events I charge a fee per head dependent on the menu.
- What is your typical process for working with a new customer?
It is customary for me to understand the nature of the event and the personality of the client to determine what type of menu will fit the event or class. From there I am able to create mock-up menus and work with the client on picking the best menu fit and ironing out details.
- What education and/or training do you have that relates to your work?
I am classically trained in Eastern European cuisine but also have professional kitchen experience with New America, Italian, Southern,and BBQ cuisines. I am a Professional Food Manager and hold a Servsafe certification. I use America's Test Kitchen Cooking School to stay up-to-date on culinary trends and new cooking techniques. I also rely on my library of over 400 cook books for basic techniques and recipes.