FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I charge Per Person based on the amount of food.
- What education and/or training do you have that relates to your work?
Whenever i travel i take cooking classes. I will be going to Indonesia this year and taking Balinese cooking lessons. I have traveled the gulf of mexico and picked up cooking techniques, Guatemala, Chicago...
- How did you get started doing this type of work?
I grew up in the kitchens of restaurants. Cooking has always been my thing.