FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I have a variety of packages, which are all listed on my website. I will always be very upfront about how my pricing works. This sometimes results in a little sticker shock, but all of my prices are right out there, nothing is hidden. All of my rates are about midrange when compared to similar services in the area.
- What is your typical process for working with a new customer?
I'm generally able to cover a lot of ground through phone conversations and email. Some clients do prefer to meet face to face before hiring me. On the food end, I work out custom menus with each client well before I cook for them, and allow for a lot of back and forth to tailor the menu to each individual's tastes, budget, and needs. When training a new client I come out for a free assessment session to determine current fitness levels, goals, limitations, and preferences.
- What education and/or training do you have that relates to your work?
I worked in the restaurant business for a decade before starting my own venture. I did take some college level culinary courses, but most of my training is in-field. I recieved my CPT from NASM. I attend seminars to continue my education. I am currently studying to get my Fitness Nutrition Specialist certification through NASM.