FAQs
- What is your typical process for working with a new customer?
Having a phone conversation or email communication to see what their preferences are for cuisine, where they prefer their groceries be purchased, how often they are looking to use my services and how many meals per service.
- What education and/or training do you have that relates to your work?
I went to culinary school in 2009 and cooked in professional kitchens since the age of 16. Ranging from chain restaurants to Michelin starred restaurants on 5th avenue in New York City. My range is cuisines is a very wide spectrum and I am always open to new ideas and all diets.