- What should the customer know about your pricing (e.g., discounts, fees)?
All dinners include min 3 courses, max 7. Without beverage service - min $75/person With beverage service - min $95/ person
- What is your typical process for working with a new customer?
A typical process is built on mutual respect - my respect for the space in which I'll be working, and my customers' respect for my creative intuition and experience.
- What education and/or training do you have that relates to your work?
My experience spans over 20 years and is credited by time both in and out of the kitchen. In the kitchen, my hands-on experience started at a young age since I was the oldest of six children. I was coached by my mother, who was coached by her mother and henceforth developed a self-made keen eye and palate for American dishes with a contemporary twist. Since my childhood, I've also been frequent visitor and observer of restaurants. In my 20s, I spent 4-5 days a week dining out, closely observing, and asking questions of my favorites stomping grounds in Chicago, LA and San Francisco. Then I became a mother, and my "going out" routine changed - I found myself back in the kitchen, not just observing. Since then, I've turned my kitchen into a culinary haven for friends and family. My style over the past seven years has definitely become more sophisticated, and more diverse with an extension into specialty cocktails. But my roots remain strong - good ol' American cuisine with heart, warmth and flavor that you'll remember long after the last bite.