- What should the customer know about your pricing (e.g., discounts, fees)?
I price to value. Am flexible, but not at the expense of quality and worth the work. My pricing depends on distance, style of service and how many people am cooking for. More the cheaper.
- What is your typical process for working with a new customer?
Contact me, I’ll follow up with call or so, to get specifics of your order. I quote, you pay and I execute. If you know what you want good. If not, I hear you, and I create menu to meet your need.
- What education and/or training do you have that relates to your work?
A degree in Culinary Arts, Masters in Business. Absolute passion to cook.