Underground Cooking Club

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Introduction: I believe my work stands out because it is done a thousand times over until it is done right. I am dedicated and passionate and regardless of whether it is a casual in-home experience or a professional on-site consult, there is always fun to be had. I love that my job allows me to be in touch with all 5 senses at once. I also relish the opportunity to inspire others to explore food.

Overview

9 years in business

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FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
The services I provide are so varied. There are two ways I can provide pricing information. The first is the client can tell me their budget and what they are looking for and I can try to do as much as possible with what they can afford. The other pricing is based on what services are needed and details involved and then a price can be negotiated.
What education and/or training do you have that relates to your work?
Every two years I travel to Italy to participate in Salone del Gusto where I take 20+ classes and consult with colleagues. Other than that I am always experimenting, researching, attending seminars and traveling when I can to learn more.
How did you get started doing this type of work?
It was originally a way to kill time while waiting to study my first choice, but then I realized it was my calling.