FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
For lessons I charge an hourly rate and if the travel time is over 45 minutes, or so, I charge half the rate for driving/travel. I am always open to working out a plan for extended lessons or for multiple lessons, as well. For small, private dining events the rate per person all depends on what the client would like. I can create multi-course dinners as well as more traditional dinners and the price changes with the wants of the client. A lot of the preparation is done ahead of time and it takes many hours to plan, organize, shop, prepare, pack, and then execute a great meal.
- What is your typical process for working with a new customer?
For cooking lessons I have found a really great format that works really well for me and for the client. I like to find out what they would like to learn and then incorporate those particular skills in to a menu. We prepare alongside one another and I teach as we go along. Upon completion of the lesson there is a delicious meal to enjoy alongside the skills learned. It really is a lot of fun and I love it. It works really well with couples and groups, particularly.
- What education and/or training do you have that relates to your work?
I have worked for many years in a wide variety of kitchens and I was educated at the Culinary Institute of America where I was the valedictorian of my bachelor's class. I did an extensive apprenticeship at The French Laundry and I also apprenticed at: Le Bernardin in NYC, Primo in Rockland, ME, Blue Hill at Stone Barns in NY state, and Restaurant Nora in DC.