FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
The prices vary depending on the cuisine and how many guests.
- What education and/or training do you have that relates to your work?
I subscribe to several magazines about cooking and event planning and have friends that are chefs, it's a lot of fun exchanging recipes and ideas.
- How did you get started doing this type of work?
I was raised in a kitchen and cooking has always been away for me to connect with family and friends.