FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
For groups over 15-20, there is a per person rate. For smaller groups, a per day rate with separate food cost.
- What education and/or training do you have that relates to your work?
I constantly read up on new ingredients and flavors.
- How did you get started doing this type of work?
I have been cooking since I was 5 years old, helping my mom cook for the large Sunday dinners (this is European family day). I learned by watching. My mom is a great cook and cooking for us was how she showed her love for her children. Cooking came very naturally. I was born with the cooking bug. It was a passion that turned into a career.