FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Nothing complicated. For home cooked meals I charge $35 per hour. This includes shopping, driving, my own pantry items, cooking, assembly and delivery. The cost of the food is not included in this price. For Catering I charge by the item, so the price depends on which item, for how many people, and how long it takes to cook.
- What is your typical process for working with a new customer?
I first like to see what clients typically cook for themselves, what tools they commonly use and what cuisines they eat. I ask what they want to get out of lessons, whether it is better knife skills, learning new cuisines, or getting out of the same rut of overused recipes. I recognize people learn at different speeds and in different ways and I am able to adjust quickly to suit my current client's needs.
- What education and/or training do you have that relates to your work?
I have been cooking professionally for almost five years, both at restaurants and cooking schools. I earned an Associate's degree from the Illinois Institute of Art - Chicago, where I learned to master all the major cooking methods, as well as international cuisine and baking and pastry. My work at my previous job (a large, public cooking school) exposed me to most cuisines imaginable.