FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Prices are either based on an hourly rate or based on person count, groceries, and supplies. Prices can be negotiated to fit a budget.
- What is your typical process for working with a new customer?
I like to go over any food allergies and skills that you are interested in obtaining or improving. We can go over pricing and timelines for your convenience.
- What education and/or training do you have that relates to your work?
I have been in the culinary arts for 12+ years. I was trained under a restaurant chef for just over 2 years. I also have a business management degree.