FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I usually charge person rate for the food. Service is separate. Rentals separate too!
- What education and/or training do you have that relates to your work?
I take classes all around the world and at the CIA. Most recently in Melbourne, Australia and Chianti, Italy.
- How did you get started doing this type of work?
I have loved to cook since I was little and came from a big family that loved to eat. My Grandmother was a cook and my uncle a Pastry chef and baker