FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My time is valued at $25/hour. I'm from back East, and in that highly competitive environment, we learned to work hard and we get it done. So no worries about my stretching it out to increase the pay. I add in travel time, and fuel costs. The client pays for the food and needs to have the appropriate cooking equipment for the meals they require. I can shop with them to make sure they are well stocked and help the client create a shopping list that can be reproduced whenever needed. I keep track of allergies, favorite ingredients and special needs.
- What is your typical process for working with a new customer?
We speak on the phone, I get a full menu, including food allergies, we plan who is doing the shopping, and we discuss how I get paid. Most of my clients are home the first few times I cook for them, and eventually when they get to know me and understand my values, they trust me to enter and leave on my own, giving them greater freedom. Either way works for me. I need to know what cooking utensils you don't have so I can bring my tools.
- What education and/or training do you have that relates to your work?
Yes. I constantly watch cooking shows to follow new cooking trends. And I am in the process of becoming certified as a holistic health coach specializing in a RAW FOODS diet, which is miraculously effective in healing life-threatening illnesses like cancer. This excites me to no end.