FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
For lessons, I generally charge $65/hour, but can offer reduced rates for multiple lessons or group lessons. For private chef/delivered meals, it averages $18/person, and I offer discount for reserving multiple meals/weeks in one order. For catering, pricing is based on the menu itself. I'm extremely flexible in any menu - be it meal delivery, cooking lessons, or catering. I strive to make the client happy, and so personal requests are always welcomed and honored!
- What education and/or training do you have that relates to your work?
I have cooked in award winning restaurants for over 10 years. I have won awards in competitions for my vegetarian tofu banh mi (vietnamese sandwivh), as well as my South African chicken. I started at the bottom, with only a passion for food and worked my way up the ladder by using my passion to learn all I could. In this time, I have worked with a celebrity Top Chef, been on the award-winning PBS show "The MInd of a Chef", and featured in an NPR show about communal eating in the Bay Area.
- How did you get started doing this type of work?
After working long, grueling restaurant hours for 10 years, I decided to start Kitchen Eclectic in San Francisco. I provided pop-ups in local establishments, pickled and jarred goods to bars, restaurants and shops, and had a weekly food cart. After moving to Austin, I have continued to do the same, but have added private cooking - which has become my favorite part. I love working with a variety of clients and providing the personalized and face-to-face services of private/personal chef.