FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based on the menu, guest count, ingredients, and level of service requested. Larger events, premium ingredients, travel, delivery, staffing, or custom menu requests may include additional fees. A deposit is required to secure bookings.
- What education and/or training do you have that relates to your work?
I have over 10 years of hands-on experience in the culinary industry, supported by formal education and professional training. I earned an Associate degree in Culinary Arts and a bachelor’s degree in Food & Beverage Entrepreneurship from Johnson & Wales University. My experience includes catering, private chef services, high-volume food production, and menu development. I’m also ServSafe Manager Certified.
- How did you get started doing this type of work?
I developed a love for cooking at a young age, spending time in the kitchen and learning how food could bring people together. What started as a childhood passion eventually grew into a career.