FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I have a base rate that is charged per hour that I will be cooking, but it can vary depending on the dishes chosen as well as the ingredients needed. Everything is made from scratch and some items require much more time than others which causes the price to range.
- What is your typical process for working with a new customer?
My typical process starts with asking questions to get an idea of what the customer likes to eat as well as what allergies they or their guests may have. From there, I like to go through some of my signature dishes to see what would best suit their taste buds and health needs. I like to base my cooking around what my customer likes and not just force them into dishes that I like cooking. Sometimes my signature dishes do not fit into what my customer is looking for and a brand new menu must be created altogether.
- What education and/or training do you have that relates to your work?
I am certified as a ServSafe Food handler and have been working in private homes as a chef for 8 years.