FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing varies upon the amount of people, frequency of meals and type of cuisine.
- What is your typical process for working with a new customer?
I try to gain as much knowledge about their food preferences and heritage before proposing my first menu.
- What education and/or training do you have that relates to your work?
Two degrees in culinary arts and one degree in nutrition.