FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on the size of the meal package chosen: Part Time Chef Includes 3 menu items from any category $250+groceries Too Busy to Cook Includes 4 menu items from any category $300+groceries Fill My Freezer Includes 5 menu items from any category $350+groceries
- What is your typical process for working with a new customer?
We'll discuss what your meal needs are and what you are looking for in a meal service. Clients are on a rotating monthly calendar and, if there's immediate openings, we will choose a date to get started with the first cook day. The new client will then fill in an extensive questionnaire so that their exact needs and tastes will be met consistently.
- What education and/or training do you have that relates to your work?
I've been cooking professionally since 1995 starting as a prep cook in a high end, high volume restaurant. I eventually transitioned to personal chef in February of 2009. I also co owned and operated my own restaurant, Blue Gardenia Eclectic Trattoria in Safety Harbor, moving it to Tampa, from 1997 to 2001.