- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is in line with others in the market. Special event pricing is per hour and can be estimated before the event within one hour usually.
- What is your typical process for working with a new customer?
Depending on the job and the client, we would discuss in detail either in person (repeated personal chef clients) or on the phone (for special events). We discuss food likes and dislikes, budget, and menu options. I am flexible and want to make sure the people I am serving are happy -- part of being a personal chef is truly making it PERSONAL. Exactly what the customer wants and needs. Anything's possible and I will do my best to create the meal plan, diet, party or class you want. I'll always have options for you and I'll be upfront and honest if you are looking for something that I'm unfamiliar with or don't have the most experience executing. Of course, I'm always open to learn new things and try to accommodate any requests!
- How did you get started doing this type of work?
It started with a love of food. I was joined to my mother's hip in the kitchen from a very young age. (There's even a photo of me around 3 years old covered in flour on my website). I made a career change several years ago and knew I wanted to do something with food. I felt like I could really make a difference and help busy people eat how they want and what they want, hopefully in a healthier way by becoming a personal chef versus entering the restaurant world, so that's the route I went. I definitely feel I chose wisely.