FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing will be agreed on once the duration of the lessons is determined, whether it would be a one time session or a recurring course. Includes travel fees, equipment and tools, does not include food cost (ingredients)
- What is your typical process for working with a new customer?
We will have a phone interview to determine your expectations and what will you be learning and for me to get to know where you are in your skills whether you are a beginner, intermediate or advanced learner so we wont be spending time on skills you may already possess and make your time worth your while.
- What education and/or training do you have that relates to your work?
Associates of Applied Science in Culinary Arts and Restaurant Management and experience of over 16 years in the restaurant industry, student of classical trained Chefs, worked all types of establishments from casual to fine dinning restaurants even a couple quick service. Most recently was the executive Chef at a renowned restaurant in Midtown called Howell’s Kitchen and Bar