FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
All services are based on the customers needs: I typically do first time consults and follow ups, diet assessments, menu planning, recipe development, meal prepping, culinary nutrition guidance, cooking lessons in home, grocery shopping tours on a private level, as well as cooking demonstrations, dinner parties, meals for couples and families, and general culinary nutrition consults. Please contact me for specific prices.
- What is your typical process for working with a new customer?
I work with my clients on a case-by-case basis; this means that each individual will be treated equally with regard to their specific needs and goals. For consultations, I have clients fill out some non-identifying surveys and questionnaires, personal and medical history, as well as food preference sheet. Then, depending on what the client wants, I also analyze food recalls or records, lab values, and others as requested. Finally, I have a first meeting with my client and discuss their current wants and needs, goals, and any other areas that I may help further after the initial consult. For non-consult customers (meal prep and cooking lessons), I discuss with the customer what needs are to be met, such as weekly meal prep with dietary restrictions. Then, I purchase food to be produced, prep in the customers home (with permission) or at my location, package foods to be eaten, and deliver said items to the customers. Lessons would be in the customers home and include all of the above, in addition to personal chef time.
- What education and/or training do you have that relates to your work?
I am an alumni of Johnson & Wales in Denver, Colorado as of 2015. I received my Bachelors degree in Culinary Nutrition and Associates in Culinary Arts. Additionally, I have a ServSafe certification for food and beverage service, training on a variety of nutritional analysis systems, experience working in several research studies (some with McCormick Spice Co.), educating many non-disease and condition-specific populations using food demos or lecture, as well as working in the food industry for over 3 years.