What should the customer know about your pricing (e.g., discounts, fees)?
Pricing depends upon menu, staff required, alcohol or not, if travel is beyond our 20 mile travel distance.
What education and/or training do you have that relates to your work?
Yes, I take several CE classes a year, and am planning on starting a MS program i Nutrition in September.
How did you get started doing this type of work?
It was between Broadway Musical actress or M.D. Geneticist.
But, in school, no matter what I was doing, I would find myself in the kitchen cooking or baking up a feast to relax, and inviting friends over at 10:00 PM for a 4 or 6-course meal.
One night at the theatre, I was watching the actors and it hit me! If I'm going to have to work for the rest of my life, I want to do something that makes me as happy as acting makes these actors...and I realized that 'something' was cooking.
What types of customers have you worked with?
In-home cooking parties for 18 - 30 people
Bachelorette or Bridal Shower Cooking Parties
Family Reunion Cooking Parties
Describe a recent project you are fond of. How long did it take?
A very close friend of mine's sister wanted to throw her a surprise 40th Birthday Party.
Since this friend has occasionally worked with me, getting her to my kitchen was no problem. But her sister had no idea what to have on the menu.
The friend and I sat down, and I described the person for whom the party was being given (with some tweaks) and picked her brain as to what does she think would be a good menu, and what would be good wine pairings? She laid out all her favorite foods, and favorite wines, plus what she thought would be the most amazing dessert for a surprise party.
When the night of the party came, she of course arrived "late" and my manager told her there'd been a change in the time of the party but we couldn't get in touch with her, so all the guests were already here. (I knew she'd been at a fund-raiser during the day so was "dressed"). She was incredibly apologetic and said she'd run upstairs and change, but my mgr said, "no time - change later" and he'd give her an apron. Well, she walked in, dressed to the nines, to find her sister, mom and dad, all her best friends and me. She didn't move or say a word for at least a minute.
It really was an amazing event.
What advice would you give a customer looking to hire a provider in your area of work?
Sit down with me, let's talk. Let me find out exactly what you're looking for - and I promise you, you'll be thrilled you found me!
What questions should customers think through before talking to professionals about their project?
People think cooking is glamorous. That it's all about getting on TV and cooking for someone famous.
Cooking is hard, hot, sweaty work. You are on your feet 10, 12, 14 or more hours a day usually in hot, loud crazy kitchens. Depending upon where you're working, you are cooking someone else's idea of 'food', and you're doing the same thing over and over again, with exquisite attention to detail. And THAT is if you're working in a good restaurant.
If you're just starting out, or don't want to work in a fine establishment, you may be flipping burgers in Red Robin or frying 90% of the menu.
Sorry, but cooking is 100% a labor of love. You do it because you love it. Not because it's gonna be easy on your knees or your back or make you rich. :-D