- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is competitive and is based on menu complexity. Costs are provided up front with no obligation to my clients.
- What is your typical process for working with a new customer?
My clients fill out my contact form that answers diet and fitness goals, food likes and dislikes, food equipment available in their kitchen, and food budgets. After reviewing their information, we conduct a call, discuss the project, set a start date, and I get to work.
- What education and/or training do you have that relates to your work?
I have 13+ years of luxury chef experience, ServSafe Food Service Manager Certification, and culinary degree from Baltimore International Culinary College.