FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Typically use product cost, labor and other expenses for quote which is based on budget/head count/etc.
- What education and/or training do you have that relates to your work?
I worked in the hotel/restaurant industry for over 8 years. I have worked as a House Manager/personal chef for over 5 years. I've staged several homes and have a knack for space planning and organization.
- How did you get started doing this type of work?
I decided to reinvent myself after several corporate layoffs during the recession, making my passion for and knowledge of food and my desire to create special dining experiences a career. In the meantime I've also done home organizing, staging and childcare.