FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
There's no complicated system to my pricing. I discuss the needs of the customer and provide a cost analysis based on those needs. If the customer has a budget, then I provide options to suit the needs of the customer AND his or her budget.
- What education and/or training do you have that relates to your work?
Continuing education is a self-motivated act in this field. There are always new and interesting techniques to learn, but comfort food will never cease to exist. One of the biggest challenges is cooking for large groups of people, given the increasing number of allergies that have surfaced over the past 2 decades. I've found some interesting and flavorful substitutes to common food allergy ingredients.
- How did you get started doing this type of work?
Cooking, creating and planning has always been a part of my life. I still have wonderful memories of hand-making pasta with my grandmother and making meat sauce with my grandfather on Sundays. Food and parties were always what brought family and friends together. It has provided comfort and solidarity on the saddest and the happiest of occasions. I love food and I love people; the combination of great food and happy faces is what continues to bring me satisfaction in my work.