FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
The price is discussed with the customer before the job is done for a specific menu and number of guests, a deposit could be asked to book my services and calendar
- What is your typical process for working with a new customer?
I like when the customers describe their needs on thumbtack, then a phone call is always a good thing to go more into details and wrap up everything.
- What education and/or training do you have that relates to your work?
It’s been 25 years I’m working in the culinary industry, Im certified plant based and certified executive chef from the American Culinary Federation. Few years ago I’ve been graduated with Certified Health Coach diploma from IIN New-York because I think the food we eat is deeply related with our health.