FAQs

• What should the customer know about your pricing (e.g., discounts, fees)?
  Plan on $100 per person for a dinner (minimum of 2 people) or a 2 hr cooking lesson. With an increase in attendees, the cost per person potentially goes down depending on the dishes you'd like to have. I use the best quality products available to me, and there's a large range in food costs. Do you want the crimini mushrooms that are $3 a pound, or peak-season morels that cost $50 a pound. Let me know what your budget is and I'll see what I can do.
• What is your typical process for working with a new customer?
  As part of my quote, I attach a brief questionnaire for my potential customers to fill out and email back to me. It gives me an idea of what they like and don't like for ingredients and cuisines, as well as any dietary preferences or allergies. Within 24 hours I will email some proposed menu items. We can either discuss final details via email or over the phone. Then I'm ready to cook.
• What education and/or training do you have that relates to your work?
  I have a BS in culinary arts from Johnson & Wales University and have been working in kitchens for more than 20 years. I'm a current member of the Baltimore chapter of the American Culinary Federation. Every year I attend the StarChefs International Chefs Congress in NYC where I learn the newest trends and participate in hands-on workshops with the best chefs such as Masaharu Morimoto, Dominique Crenn & Michael Solomonov.