FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Feel free to see standard pricing on my website. For personal chef/catering work everything is quoted by the job. Please reach out!
- What is your typical process for working with a new customer?
I hesitate to say what is typical because something very important to me is seeing each client as an individual and learning from them what their needs are. Many people like to start with my Resolution Package. This includes us sitting down for an initial nutrition intake session, a follow up session to go over some nutrition education and goal setting, a pantry makeover, a grocery store tour, and a beginners healthy cooking class. From there we decide what they need next accountability, further cooking education, or both. It's a team effort! For clients I am catering/cooking for we will discuss, typically over the phone their preferences and what they are looking for.
- What education and/or training do you have that relates to your work?
Credentials M.S. Nutrition in Human Performance Logan University (in progress) B.S. Foods & Nutrition in Business George Fox University Certificate in Plant-Based Nutrition T. Colin Campbell Foundation Plant-Based Professional Certification Rouxbe Cooking School Mastering Blood Chemistry with Emily Morrow Learn more about me on my website!