FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My rates are priced per person and include all ingredients, equipment, instruction and a full, 4-course meal at the end. Gratuity is not included and added at your own discretion. You are welcome to bring beer or wine without a corkage fee. Private classes have an 8-person minimum and can accommodate up to 25 people. I also offer public classes, where you can sign up as an individual to join a scheduled class and these are capped at 12 people.
- What is your typical process for working with a new customer?
I begin by discussing their intents and goals for the event. Are they simply seeking a fun day out of the office or are they deeply invested in learning a particular cuisine or culinary process. I have a wealth of culinary knowledge to share but can adjust if the group is more interested in an activity than a lesson. We identify dietary concerns and other wishes for how they would like the event to run. The menu can be confirmed one week before the event and the head count, 3 days prior.
- What education and/or training do you have that relates to your work?
I have been teaching cooking for nearly 15 years with a refined focus on empowering people to elevate their cooking at home. Prior to this I worked in restaurants, catering, and in marketing food brands and have lived and worked on farms in the US and abroad. I adore ingredients and process and am always seeking to understand the Why? that underlies everything. My instruction marries an understanding of kitchen science with refined culinary practice, developed on my own and in observation and practice in kitchens the world over. In addition to teaching, I continue to work in Food Innovation, creating products and experiences to make healthy eating, affordable and accessible to people everywhere.