FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I'm negoatiable. However I price on time that I'm on site, plus fee for groceries that I will prurchase out of pocket as well as traveling to destination. I do not charge base on milage, I will not travel out of Middle Tennessee unless accomodation with fee can be re-arranged.
- What education and/or training do you have that relates to your work?
I have a culinary degree and a international education in French & Italian cuisine. I read..alot. I constantly immerse myself in recipes, books, newsletters, and so on. Food is changing all the time. You have to stay up to date in your craft.
- How did you get started doing this type of work?
It was something that I was apparantly good at, my family made me the designated "Potato Salad Tester" when growing up as a child. I loved being in the kitchen with my family, it was serene..and naturally the rest is history