- What should the customer know about your pricing (e.g., discounts, fees)?
Not complicated at all. Price per person OR number of people plus supplies and travel. The event will make the change.
- What education and/or training do you have that relates to your work?
I pull a new recipes from the internet form time to time learn what's new in the cooking world.
- How did you get started doing this type of work?
When I was a young boy, my mom would leave the house and come back and find the kitchen in a mess. The first person she would call was me. She knew I had a great interest in the kitchen and from time to time showed me how to make a lot of different dishes. After a while she would call me to help her cook dinner and special meals because she knew that I liked to cook and wanted to learn. I just regret that I didn't learn all of her secrets. She was a great cook.