FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Contact me for a quote. I charge a flat rate that covers menu planning, grocery shopping, travel time, in-home cooking and kitchen cleanup. No hidden fees, no contracts and no subscriptions required.
- What is your typical process for working with a new customer?
Contact me for a consultation. We will complete a simple food preference survey to tell me about your dietary needs, goals, and kitchen setup. Then I'll send you a sample menu to get the ball rolling. Most clients are up and running within a week or two!
- What education and/or training do you have that relates to your work?
Nashville State Culinary School. USPCA Certified. ServeSafe Management Certified. Oregon State Food Handler Certification. My training comes primarily from years of hands-on professional culinary experience in a variety of kitchen environments. I’ve worked as a personal chef, professional cook, and chef in private and institutional settings, developing extensive experience in scratch cooking, meal preparation, menu planning, food safety, and working with a wide range of dietary preferences. My experience has given me a strong practical understanding of culinary techniques, kitchen organization, ingredient selection, portioning, and preparing fresh, healthy meals efficiently. I’m continually learning and refining my skills through professional experience, research, and staying current with culinary techniques and food practices.