FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing always depends on the customers needs.
- What is your typical process for working with a new customer?
I like to talk personally with a new client to access their food preferences, likes, dislikes, allergies and to get a feel for what they need from me in order to fit their expectations. Everyone is partial to favorite foods and different life styles and this is important when it comes to cooking for them.
- What education and/or training do you have that relates to your work?
I graduated from the Culinary Institute of America in 1986. I have been a certified chef for the past 30 years, have been a culinary instructor for 12 of those years, done food styling for movies, television, and cookbooks and have had had 3 food establishments with my husband who was also a professional chef. Having your own restaurant is the best training a chef can have.