FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is flexible and very reasonable so I can adjust. But if I can't do something for too low of a price I'll be professionally honest about it.
- What is your typical process for working with a new customer?
I'll send an introductory email, then a follow up no more than two days later. Tasting times and dates are optional.
- What education and/or training do you have that relates to your work?
I grew up cooking with my grandmother and later on working professional kitchens going state to state every two years to learn a different cuisine.