FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We charge per hour and not a flat rate.
- What is your typical process for working with a new customer?
Get an idea of what dishes they like. Food likes and dislikes.
- What education and/or training do you have that relates to your work?
2 years professional in-home chef experience. Safe food handling permit, 6 years restaurant experience.