FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing depends on the number of dishes and/or on how many people would attend the cooking lesson
- What is your typical process for working with a new customer?
Contact via phone, talk and figure out the best option for each customer
- What education and/or training do you have that relates to your work?
Growing in my family hotel business (in Italy)! I’m a licensed chef with the food handler certificate