FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I am very fair with my pricing. I mainly just charge for groceries and whatever both of us can come up with that is fair for the both of us :-) I don’t believe in overcharging.
- What is your typical process for working with a new customer?
I would really like to get to know my new customer on a personal basis and become friendly with them. This is more then a job to me it’s about hospitality and giving and sharing food and experiences. I’m not the best chef in the world but I make good food and I have a good time with the people that like to eat it :-)
- What education and/or training do you have that relates to your work?
I received my associates in occupational science degree at the Institute of technology in Clovis California. After I trained with my mentor at the elbow room doing wine dinners and special events and catering. I have also worked for a French bakery, I have worked for several fast food restaurants, and I have also done lots and lots of freelance work. I have been watching the Food Network since I was in diapers and constantly educating myself.