FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My service is simple for my clients. I charge an hourly rate plus food. Nothing complicated. I try to buy smart for my clients so there isn't much waste. I create a pantry for my clients and buy in bulk when possible to last them longer just like you would buy for your family.
- What education and/or training do you have that relates to your work?
I am always looking at food trends and researching new recipes. I try to create new scratch recipes on a weekly basis.
- How did you get started doing this type of work?
I have cooked and been fascinated with the food industry since a child. I would come home from football practice and watch an episode of Julia Child to learn about cooking.