FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
150 is the starting point and final price will be dependent on number of people, service type, meal, etc. For smaller parties of 2 or 1 prices are negotiable.
- What is your typical process for working with a new customer?
Message me with information about your request - # of people, food, location, time, etc. I’ll respond with a message to confirm what I’m able to make and give you a general plan for the food. After making an official plan, I will schedule a call with you to discuss logistics (allergies, cooking location, etc.) and get to know all your needs. Ingredients will be bought day or two ahead and will either be cooked or delivered on day of service.
- What education and/or training do you have that relates to your work?
I am ServSafe certified and self-taught. I am a FoodPrints teacher - I teach elementary school kids Cooking and Gardening. We harvest the food we grow and turn it into delicious meals that we make together from salads to soups to pasta to baked goods. I make vegetables and healthy foods delicious for 3 year olds and up on a daily basis. So you’ll get delicious foods you’re familiar with but with bold freshness.