FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Prices vary and are based on client ingredient and or time requests.
- What is your typical process for working with a new customer?
Intake-Listening to what is important to the client. Whether it is dietary, functional or aesthetic. Shopping-I can customize the ingredients to fit what the client prefers within their budget. Preparation-from weekly family meals to a catered service.
- What education and/or training do you have that relates to your work?
Studied under Chef Jean Pierre in Fort Lauderdale. Worked in several restaurants in South Florida. Catered hundreds of events in Miami-Dade Broward and Palm Beach. Certified Food Handler.