FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing based per person and food costs, cooking classes on case by case. Discounts for multiple events or classes.
- What is your typical process for working with a new customer?
Tell me exactly what you want and your budget and I will create a menu with several options.
- What education and/or training do you have that relates to your work?
27 years in the restaurant industry. 10 Years chef/kitchen work and 2 years of private chef and catering work.