FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is always fair to the client. My profits derive from repeat and new client intake,
- What education and/or training do you have that relates to your work?
Yes I am a member of the NRFSP (National Registry of Food Safety Professionals) environment and believe it or not the TV guru Rachel Ray food network. Both aide in keeping me abreast of the changing culinary world.
- How did you get started doing this type of work?
When I was in college and a young wife. My husband said in anger one day that he was so tired of eating boxed macaroni and cheese, unseasoned can green beans and overcooked pork chops. It hurt my feelings so badly that I decided to learn how to cook and so my next semester I took a cooking class and it became a private hobby of my. I perfected it so much that I became an artist of the culinary world. I became a master culinary specialist where every taste I produce became flavor able and remarkable.