FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing varies greatly. It depends on the number of people, the type of service, price levels of ingredients, and location. I meet every customer and quote each event seperatly.
- What education and/or training do you have that relates to your work?
My education is mainly through reading and cooking. I try to buy a new book every month at the least. Learning techniques and classical dishes creates a foundation to build on.
- How did you get started doing this type of work?
Really I just fell into it. I worked at many dead end kitchen jobs and hated it, but finally I got a job at a decent restaurant. Once I started making food I was proud of and had the ability to be creative it took off from there.