FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I offer several personal culinary services and everyone's needs are different. I customize my culinary services and my prices to my clients needs and budget
- What is your typical process for working with a new customer?
A customer usually reaches out to me and we schedule a phone call and discuss their needs. I do my research and put together a bid and then we set up a time to meet. We then go over the bid and their needs to make sure we agree. If I am a good fit we move forward.
- What education and/or training do you have that relates to your work?
I started cooking as child and went on to work in different kitchens as a teen. In my early 20's I got the opportunity to work as a cook on a working cattle ranch. This experience cemented that being a chef was the career I wanted. I then enrolled in Western Culinary/Le Cordon Bleu. As I pursued my education I worked in different aspects of the industry. I have catered, managed restaurants, owned restaurants, and I have worked as a Private and Personal Chef. I have a lot of experience with Dietary Restrictions, including gluten-free and Vegan. I am always studying and evolving.