FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I always factor in my customers budget expectations but I have to be realistic about how much time and organization it will take to plan, shop and execute the most wonderful meal my customers expect. For parties and events under 15 people, I usually charge a day rate and the have the cost of groceries as additional. For a party or event for more than 15 people, I charge a day rate but then a per person price to cover costs.
- What is your typical process for working with a new customer?
I always like to talk or even meet in person to get a jump start on discussing the event. I then like to followup with an email so I can further elaborate on the event and menu discussion. As we get closer to the date of the event, I try to lock in the menu but there is always some fine tuning involved.
- What education and/or training do you have that relates to your work?
I went to a cooking school in Italy, learning about healthier ways to enjoy decadence. But also learn some of the secrets of the Mediterranean diet. I personally have a food allergy so I am very sensitive to the issue of food allergies - I read a lot of web journals about food allergies and restrictions and how those effect us.