FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is very variable depending on the type of service- whether it is a plated meal, family style, or cooking class. Typically I need to know the type and the number of people then I give a quote, That quote does not include the cost of food. It is the cost for my services. I shop before the meal and bring it to your house or business with a itemized receipt including the food and wine bill where applicable.
- What education and/or training do you have that relates to your work?
I have a Culinary Arts A.S. degree from the Culinary Institute of American and a Hospitality Business B.S. from Cornell University.
- How did you get started doing this type of work?
I have always loved cooking. As a young teenager I would religiously watch the Food Network in the early days and even dragged my parents to featured restaurants from Best Of. I was creating a three course meal for my parents anniversary by age 14 and was working in the food industry by the age of 19. I have worked in James Beard nominated restaurants, managed large scale grocery prepared food departments, and run my own catering and private chef business for almost a decade.