FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I charge $75.00 per hour, not including food and travel costs.
- What is your typical process for working with a new customer?
Electronic communication to start, then on to phone calls etc.
- What education and/or training do you have that relates to your work?
20+ years in commercial kitchens working under some amazing Chefs. I'm actually going back to culinary school to finish my degree in January 2017. I need to set a good example for my son.