- What should the customer know about your pricing (e.g., discounts, fees)?
The prices that I work at varies based on my client’s needs. When we agree on a price, it would cover food, labor (both cooking and shopping), as well as my travel expenses.
- What is your typical process for working with a new customer?
When working with new customers, I always ask them about their backgrounds. This helps me understand what kind of food I should be making for them as hearing their stories often times leave clues on what their food preferences are due to pre-existing conditions (diabetics, for example) .
- What education and/or training do you have that relates to your work?
Culinary Institute of America Hyde Park, New York (2009-2013) The Broadmoor (2013-2016) - Experienced rotations in outlets such as banquet catering, pastry and baking production, steakhouse, bistro, pub, sports bar, fine dining, and butchery. Uchiko (2016-2020)