FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I charge 40 dollars initially, plus 10 dollars an hour. I request half upon my arrival due to being robbed before. If this is an issue we can discuss payment during a phone interview. Also all ingredients will be provided by me at employers expense. Any ingredients I feel I would need extra I will provide at my expense past the basics, I will also provide my own knives, board, and spices.
- How did you get started doing this type of work?
A love for cooking from my childhood inspired by my father.
- What types of customers have you worked with?
Teaching multiple forms of cooking, catering events, and cooking as a private chef.