FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Most things are case by case. It is all based on the cost of goods and amount of time needed.
- What is your typical process for working with a new customer?
Customers seek me out, we discuss what it is they need whether it be meal prep/planning or an intimate dinner. Once I have assessed the needs of the client I will give a rough estimate based on costs and labor.
- What education and/or training do you have that relates to your work?
I have been cooking professionallyfor over 10 years in several different cities. I have worked with great chefs both locally and nationally recognized. I studied at the Art Institute of Washington with a concentration in Pastry.