FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I base my pricing on an hourly rate which includes menu preparation, setup and instruction time. The add-ons are food cost if I am doing the shopping or teaching in my kitchen using my ingredients.
- What education and/or training do you have that relates to your work?
In addition to teaching classes, I also take classes to expand my skill set. No matter how much you know, there are always new things to learn.
- How did you get started doing this type of work?
When I retired from my 30 year career as a Food Scientist/Sensory Analyst I began looking for interesting ways of doing what I love best-cooking for people.