FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I love to have a conversation with clients when it comes to payment. I'm relatively flexible, although I do command a decent rate. I'm happy to work per hour, per day, per week, monthly, a per annum, etc. Let's talk more about both our needs to find a perfect solution.
- What is your typical process for working with a new customer?
Typically, it begins with a 20 minute long conversation, usually on the phone or Skype. We talk about your needs, preferences, budget, cuisines you like, etc. Afterwards, I send you a survey to fill out to catch all of these likes and dislikes, as well as what your kitchen is equipped with. Once that's completed, we set up a time, and I come cook (or deliver food!)
- What education and/or training do you have that relates to your work?
I've been a working chef for 8 years now, and I was classically trained at The Institute of Culinary Education. I've cooked for celebrities, best-selling authors, CEOs, and even a few of your favorite pop stars. My background is varied; I am comfortable with drop-off catering, serving, meal delivery, fridge stocks, and more.