FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I don't have a complicated pricing system although I do offer different packages. I'm willing to work with practically any budget because I just want to feed you. :-)
- What is your typical process for working with a new customer?
For private cooking students, I ask what meals would they like to learn and design menus for them to select around that. Then, I setup a date for their first in-home class. For my personal chef clients, I like to do a complimentary food questionnaire and then setup a cook day.
- What education and/or training do you have that relates to your work?
I am an American Culinary Federation certified pastry chef and chef, so I have to keep up on my certifications. I am close with some of my past chef instructors as well.