FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
275.oo hr 3 hr min Month to month basis depends on work load
- What education and/or training do you have that relates to your work?
I'm actually on the American Culinary Federation Chef D cuisine board of Directors San diego
- How did you get started doing this type of work?
I was a culinary instructor in silicon valley and at our school we had so many people inquiring about help