Q. What advice do you have for a customer looking to hire a provider like you?
A. First, consider the cost saving in time and price of food. You may think a chef should work for a set price, but they are working a lot of time behind the scenes to bring you a high quality product. The time at the stove is the least of the actual time on the clock, for most meals. A chef is in the transaction for the long haul, not just a single dinner's price point.
Q. If you were a customer, what do you wish you knew about your trade? Any inside secrets to share?
A. It is impossible to cook when you are sad or mad!!! Each meal is made with good intentions and hope that the nutrition will stimulate a person to go out and "do good". It is a great gift, to be contemplated while savoring a hand made meal.
Q. What questions should a consumer ask to hire the right service professional?
A. How much notice will you give when you need time off for a vacation... Will someone else step in?
Q. What important information should buyers have thought through before seeking you out?
A. That they have kept a food log for a week before wanting to talk. Either for dieting or cost cutting. Comparison with my meals should be at the higher end.. Impulse buys pile on empty calories to feel full. A salad and chicken breast will not satiate immediately, it is a process. A balanced budget is achievable , as is a balance meal, with a thoughtful plan.