FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
It is cost of goods & labor, and that is dependent of the parameters of job (preferred recipes' production time & ingredients used). We can work up a menu; then, I can quote the price, or the client tells me how much can be spent per week or meal . I then plan menus around that & the preferred & required foods.
- What is your typical process for working with a new customer?
In person or by phone, discuss diet & budget constraints, food allergies, any medical conditions/requirements from physician, & food likes & dislikes, how often, time, & how many meals to be delivered (refrigerated or frozen) or to be prepared in the client's kitchen.
- What education and/or training do you have that relates to your work?
I daily read and research new nutrition findings, healthy food sources, and new cooking techniques. My kitchen is usually a lab where I continually experiment on new ingredients, techniques, and recipes. Also, cooking and baking with other chefs are great learning and methods I do whenever my schedule permits. I have a culinary degree from Le Cordon Bleu Austin, past cooking/baking experience in an Argentine restaurant in Austin, and have personal cheffed for 25 years.