FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
The pricing for lessons is based on the average hourly rate that a prep cook would be making based on knowledge and experience in a restaurant kitchen. other types of services require different pricing.
- What is your typical process for working with a new customer?
in order to know where to begin I need to know where we are in the process. so through discussion I assess the knowledge and skill level so that the customer can know what they can expect from me.
- What education and/or training do you have that relates to your work?
At best I tell folks that I have a little more knowledge than the average person, because of culinary school. as well as having volunteered over the last 4 years in gardens and instructional kitchen, but I don't know everything and I think anyone can teach us something like a favorite family recipe, or cultural staple food.