FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Each job is different. Whether it is weekly meal prep, a dinner party or a cooking lesson, the price will depend on headcount, cuisine, serving style, outside help etc. Ingredients are always separately from my cost. Cleanup is a separate fee as well.
- What is your typical process for working with a new customer?
After an initial email or text I usually do a phone call to see if it is a fit for both of us. Then an in person meeting to work out the details. From there it would simply to a few emails before the event or first day of work.
- What education and/or training do you have that relates to your work?
ServSafe (Food Safety) Certified Since 2011 Le Cordon Bleu College of Culinary Arts, Los Angeles, California June 2011 Diploma, Culinary Arts With Honors Gusto al Borgo Agriturismo, Casperia, Italy Summer 2011, Culinary Externship, Italian Farm-To-Table Cooking Loyola Marymount University, Los Angeles, California May 2007 Bachelor of Arts, With Honors