FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I charge based on the size of the project and travel distance. The first visit is free (within 10 miles) — you just cover gas. That first meeting helps me understand your kitchen setup, schedule, and preferences. Meal prep starts around $45–$60 per hour, private dinners from $150 per person, depending on the menu and ingredients.
- What is your typical process for working with a new customer?
I do meetings in person first because personal touch in AI world - it's crucial 1) We start with a short conversation or visit — free of charge. 2) I learn about your food preferences, allergies, and schedule. 3) I create a simple custom menu plan — fresh, balanced, and realistic. 4) You approve it, and I take care of everything: shopping, cooking, cleanup. You get real food made from scratch — healthy, flavorful, and ready when you need it.
- What education and/or training do you have that relates to your work?
My training comes from real kitchens, not schools. I spent three years working full-time in a high-pressure Fusion / New American kitchen, trained by four different Executive Chefs — each with a unique approach. It was tough work; most people quit, but I stayed and learned discipline, timing, and how to control flavor and heat. I took the best from every chef I worked under. Beyond that, I’ve spent over 15 years around restaurants and chefs, learning how kitchens really operate — from knife skills and sauté technique to service flow and guest presentation. I keep growing through books like “Unreasonable Hospitality” by Will Guidara and “Make It Happen” by Ryan Gromfin, which remind me that great food is not just cooking — it’s about how you make people feel.