- What should the customer know about your pricing (e.g., discounts, fees)?
I charge the cost of groceries, plus an hourly rate for labor (including shopping time), any accrued mileage, and rental equipment if needed.
- What is your typical process for working with a new customer?
For weekly meal prep services I first do a consultation, usually over the phone or email. I take notes on all your food requests and dietary needs. We will agree upon a small menu for the first week, just to get both of us acclimated. We will then work together to find a menu that will best fit your family and schedule. For catering, I take basic information like the location/venue of the event, an estimated guest count, what type of event you are hosting, and what kind of menu you are looking for. I then will create menu options for you to choose from, and from there we can solidify your menu and event details. You also have the option of having the food prepared in your home the day prior to your event. You can heat it the next day and to serve your guests. For corporate demos and classes, I will first do a consultation to assess what your class will be like: how many guests, your preferred menu type and how much space you have to host the classes. I will then offer you several options of ideas for your event and from there we will finalize details.
- What education and/or training do you have that relates to your work?
I have 25+ years of professional cooking experience. I graduated from accelerated program at the Culinary Institute of America in New York. I have experience in fine dining, large-scale dining, catering, weekly meal prep, cooking classes and lessons. I am also well-versed in accommodating vegan, dairy-free, athlete diets and food allergies.