- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing covers commercial kitchen rental, menu planning, groceries, shopping time, prep, cooking, clean up, packaging. I use organic and locally sourced meat, poultry, seafood and produce. Only the best for my clients! I pay my staff a generous wage.
- What education and/or training do you have that relates to your work?
Dining at the very best, most quality restaurants in town, cooking classes, reading culinary magazines, trying out new recipes at home for loved ones, blog subscriptions, visits to eclectic food markets, TRAVEL!!!
- How did you get started doing this type of work?
After numerous years of unsatisfying job experiences, I decided to pursue my passion for cooking & creating personalized menus as well as event management; it's been nonstop busy ever since and I do not look back! I couldn't imagine returning to a 9-5 and I absolutely love being my own boss. I also love that I work for my customers, always able to put my customers first!