FAQs

• What should the customer know about your pricing (e.g., discounts, fees)?
  Our goal is to work with your budget. Amazing food can be created even with less than ideal capital. For catering, we offer a 5% discount for parties over 50 that book more than 3 months in advance with a 25% retainer fee. For food truck services contact us directly; it really depends on the event.
• What is your typical process for working with a new customer?
  Getting to know them, getting in touch with what they like. Sometimes people know exactly what they want, and then our goal is to use the best recipes and cooking techniques we can to create truly special dishes. Sometimes people don't know what they want, which is when we help people get in touch with their palate to isolate a theme of dishes that they and their party goers will thoroughly enjoy.
• What education and/or training do you have that relates to your work?
  I have a PhD in Biochemistry and Molecular Biology from the University of Maryland. I worked in restaurants all through high-school right up until 6 months before I received my PhD, which is about 14 years. I worked all aspects of the restaurant, but really fell in love with cooking. My chemistry background allows me to use molecular gastronomical techniques in the kitchen. In addition, my roots are country Pennsylvania Dutch cooking; but having lived and traveled around the world, I have a strong concept of many culture's cuisine including but not limited to Chinese, Japanese, Thai, Vietnamese, French, Italian, Mediterranean, and Indian.