FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is customized based on the number of guests, menu, service style, location, dietary needs, and level of preparation involved. Quotes may include menu planning, ingredient sourcing, cooking, packaging or service, and standard kitchen cleanup. Weekly meal preparation is generally priced as a package based on the number of meals and portions requested. Private dining experiences have a minimum booking amount because they include planning, shopping, preparation, travel, service, and cleanup in addition to the food itself. Specialty ingredients, rentals, additional staff, extended travel, or upgraded tablescape elements may be quoted separately. I provide a clear proposal before the booking is confirmed so there are no surprises. Note: La Onda offers preferred pricing for select weekday events, recurring services, and bundled hospitality services. Once I understand what you’re planning, I’ll let you know whether your booking qualifies.
- What is your typical process for working with a new customer?
We begin with a short conversation about your household, occasion, food preferences, dietary needs, schedule, and goals. From there, I create a recommended menu or service plan along with a clear quote. Once the details are approved and the booking payment is received, I handle the planning, ingredient sourcing, preparation, cooking, and agreed-upon cleanup. For recurring meal preparation, we can adjust future menus based on what your household enjoyed, what worked well during the week, and any changing needs.
- What education and/or training do you have that relates to your work?
My experience is grounded in years of hands-on cooking, baking, recipe development, menu planning, event hosting, and caring for people through food. I have developed experience preparing meals from scratch, adapting recipes for different preferences, organizing multi-course service, and managing both advance preparation and cooking in a client’s kitchen. I also continue to build my skills through independent culinary study, recipe testing, hospitality experience, and practical client work. My approach combines thoughtful home-style nourishment with the organization and attention to detail expected from a professional service.