FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
my rates are usually set as an hourly rate plus cost of materials but all things are negotiable.
- What education and/or training do you have that relates to your work?
I am constantly learning new cuisine and contacting experienced chefs to learn more.
- How did you get started doing this type of work?
I took a job in a kitchen when I was 15 to pay for a car and never looked back.