FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I pride myself in my ability to work with my clients to determine and stay within the budget we have set together. I will ask a series of questions in order to find out the price range in which we can make their vision a reality. I typically budget food costs, travel costs, equipment, and labor into one grand total, but I promise to break it down clearly and transparently so that clients understand exactly what they are paying for.
- What is your typical process for working with a new customer?
We will set up a phone or video chat (due to COVID-19) in order to determine all details.
- What education and/or training do you have that relates to your work?
I have a decade of professional kitchen and teaching experience. I have worked such places in the Bay Area as Chez Panisse, Ramen Shop, and most recently, I was the corporate executive chef for Thumbtack HQ in San Francisco.