FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on the number of meals prepared per week, ingredient costs, and service type. I focus on preparing meals in small weekly batches to maintain freshness and quality, rather than cooking far in advance. Pricing includes menu planning, grocery shopping, meal preparation, and packaging. Delivery may incur an additional fee depending on distance. Clients who commit to ongoing weekly service benefit from more consistent pricing compared to one-time or short-term requests.
- What is your typical process for working with a new customer?
I start with a short conversation to understand the customer’s dietary goals, preferences, allergies, and schedule. Based on that, I suggest a simple meal plan and confirm logistics such as pickup or delivery. Once everything is agreed on, meals are prepared fresh and packaged for easy storage and reheating. For ongoing clients, I keep the process consistent week to week while adjusting menus based on feedback.
- What education and/or training do you have that relates to your work?
My training comes from a combination of hands-on experience, international workshops, and professional kitchen environments. I have attended cooking workshops in Turkey and Italy, where I focused on technique, ingredients, and traditional preparation methods. In addition, much of my knowledge comes from family cooking traditions, personal research, and working in restaurant and hospitality settings in different countries. This background allows me to adapt meals to individual preferences while maintaining quality, flavor, and consistency.