FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I charge by the hour as base fee for my service plus the cost of ingredients.
- What is your typical process for working with a new customer?
I typically speak via email first, then by phone or meet at their house in their kitchen to go over my processes.
- What education and/or training do you have that relates to your work?
Graduate from The French Culinary Institute in August 1996.