FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My prices are based on the number of meals the client is interested in and if they are interested in different meals or multiples of the same meal. For example one client may want a different dinner option each night and another client may want four of the same meals to enjoy through out the week.
- What is your typical process for working with a new customer?
I offer a free consultation to find the right fit for the client's flavor preferences and budget.
- What education and/or training do you have that relates to your work?
As a member of the American Culinary Federation, I must continue my education to be a certified culinarian through my membership. This includes college classes, seminars, trade shows, etc. I also have a Food Handlers Management Certificate through Serve Safe