FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing policy is simple: you pay for your own food then pay me an hourly wage for working the magic and transforming that mere food into a gourmet dining experience!
- What education and/or training do you have that relates to your work?
I am an avid reader and I am always on top of the latest trends in the food industry.
- How did you get started doing this type of work?
I threw a dinner party for over 50 people when I was barely 19. Everything was from scratch and I had no idea what I had gotten myself into. For two solid days I shopped, prepped, cleaned and cooked, it was exhausting. But when everyone was eating what I had made and the comments were like "wow, this is fantastic" I really go a thrill. All that effort really made my guests happy. I knew then that it was my calling in life.