FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Prices are by the meal or my the hour. Every event / meal is different
- What education and/or training do you have that relates to your work?
Yes, I try to keep my ear to the droid for new recipes, new gadgets, new/ different ways of " upgrading recipes"
- How did you get started doing this type of work?
I have always loved to cook