FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I do have some standard prices set however as each customer is normally very customized it does vary slightly. The main thing you need to know is that I do the grocery shopping for you, then give you the receipt and you reimburse me from that, and then there's a fee for the service depending upon how many meals you get.
- What is your typical process for working with a new customer?
If at all possible, I enjoyed meeting in person with clients for the first time and getting a list of their likes and dislikes or dietary restrictions and their preferences for how things are done. From there a menu would be sent out usually electronically each week before it's time to pick meals for the next week and choices can just be emailed back. So after the initial meeting it's a very simple and smooth process.
- What education and/or training do you have that relates to your work?
I have been both cooking and baking since I was nine years old. I have worked in many restaurants from the age of 18, fine dining mostly and bakeries. I also worked for a bakery product development company out of Atlanta for nine years and traveled the US to train people how to bake, how to decorate cakes etc. I have excellent references!