FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is completely negotiable. Although required in a quote, I have no "flat fee" and all depends on what we want to do.
- What is your typical process for working with a new customer?
Just a low key chat on what they want and how I can help.
- What education and/or training do you have that relates to your work?
I am a graduate of the French Culinary Institute in Manhattan, and I interned there. I have cooked in various places from fast food to fine dining to casino and country club to even a university setting. I probably own 700 volumes and dozens of DVDs in my culinary library. I still study and test 10-20 hours a week away from work.