FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Based on how many courses, and the dishes involved the price fluctuates if you want local organic lamb or local fish or more courses it generally costs a bit more.
- What education and/or training do you have that relates to your work?
I'm constantly reading articles, studying cookbooks, traveling, learning from other seasoned cooks. I have a real on-going passion for cooking and am constantly learning.
- How did you get started doing this type of work?
I love preparing amazing meals and feasts for people so it came naturally.