FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
There is set pricing for public classes; and posted on my website. Pricing for private event classes and drop off catering varies by menu, location and guest count. Within reason, I can easily work within anyone's budget, without sacrificing quality.
- What is your typical process for working with a new customer?
For drop-off catering, we first determine what type of service the customer would like, if there are any dietary preferences or restrictions and budget They may select one of the set menus online, craft a customized menu in the cuisine of their choice. For a private event, customers fill out a contact form on my website. For public classes, one selects class from calendar and registers.
- What education and/or training do you have that relates to your work?
I have no culinary degree, and have learned on the job in commercial kitchens for the past twenty years. In 2004, I opened a home-based cooking school and catering company in the Poconos of Pennsylvania. Throughout that time, I cooked on local TV programs, conducted hundreds of classes, cooking demonstrations in hotels, trade shows and conventions, and wrote a cooking column that was funny and informative.