FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing depends on the service and group size. For pizza pop-ups, there’s a flat fee that covers setup, cooking, and service, with groceries billed separately so you only pay for what’s used. Cooking classes are all-inclusive at a set rate per person, and private dinners are priced per guest with everything included. For meal prep, the service fee covers my time and prep while groceries are billed separately depending on what ingredients you like. I keep everything clear and upfront, and I offer a $50 discount if you already have a pizza oven for pop-ups.
- What is your typical process for working with a new customer?
When someone reaches out, I start by asking a few quick questions about the date, number of guests, and what kind of experience they’re looking for, whether it’s a pizza pop-up, private dinner, or meal prep. From there, I’ll suggest menu ideas that fit their preferences and give a clear price breakdown before anything is booked. Once everything is confirmed, I handle the groceries, prep, setup, cooking, and cleanup so they can relax and enjoy the experience. I keep communication easy from start to finish and tailor each event to match the client’s style and space.
- What education and/or training do you have that relates to your work?
I’ve worked in over ten different restaurants across the West Coast, including fine dining spots, country clubs, and high-end pizza establishments. Over the years, I’ve learned from experienced chefs and perfected both traditional and modern cooking techniques. My background includes everything from menu development and large events to one-on-one private dinners, which helped me build a well-rounded skill set for creating memorable experiences in any setting.