FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Prices vary greatly depending on ingredients used. If in-season, local produce can be used, the price usually decreases. Desserts usually cost more due to ingredients used. I am always willing to work within a client's budget to find an affordable option.
- What education and/or training do you have that relates to your work?
I am self taught; I continually educate myself and play in the kitchen to develop my craft. However, I am also friends with many innovative chefs and culinary creators in the raw food community; we share information about the newest trends, ingredients and techniques.
- How did you get started doing this type of work?
I love food. I grew up eating food straight off the vine, cooking with my mother and grandmother, making meals from scratch using fresh ingredients from the garden. It's second nature to me and I love it.