FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
It all depends on the amount of food, as well as the ingredients and time commitment involved. I'm always willing to work within reason to make sure people are happy with the budget!
- What education and/or training do you have that relates to your work?
Never formally went to culinary school- but I didn't have to. I've learned from countless chefs and have taught myself so much just from challenging myself daily and constantly practicing.
- How did you get started doing this type of work?
I used to spend all my free time and all my days off cooking- for myself, for my friends, for my neighbors. I finally realized that if I love something so much, I should make a career out of it! The idea that I could make money doing something that makes me so happy was mind-blowing.