FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I do not have a standard pricing. I care more about what a potential client can afford.
- What is your typical process for working with a new customer?
I send a new client assessment form to give me an idea of what you need and information as to what your kitchen entails. I then set a time that works best for you and we meet to discuss the menu for changes. We sign a new menu date certification for that date.
- What education and/or training do you have that relates to your work?
I am a culinary school graduate. I graduates from Le Cordon Bleu in 2012. Although I am classically trained, I still research new recipes. I work to update my skills daily, to ensure happy clients. I always work on my craft to be able to work with most tastes.