- What should the customer know about your pricing (e.g., discounts, fees)?
I charge per person which include grocery costs. We have a seasonal menu for you to pick from.
- What is your typical process for working with a new customer?
Firstly to get on a 15 min call to talk. Then I will offer a menu proposal and email it to you and work together on revising it. Once the menu and budget for grocery is confirmed, I will request a 50% deposit to secure your booking. On the day of the event I will come early to your home with all the groceries to prepare and cook. I stay and serve the guests and clean up the kitchen.
- What education and/or training do you have that relates to your work?
I received my grand diploma in culinary arts from the International Culinary Center in New York City. As well as my apprenticeship in a Chinese fine dining Michelin restaurant in Taipei as well as a seafood Michelin restaurant in SF.