FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Classes will span about two hours. We'll go over quite a bit about what is in their kitchen, and how to derive optimal use and value out of what they already have. It also allows me to make any recommendations for tools or equipment that I feel would make their lives easier.
- What is your typical process for working with a new customer?
We will sit down and talk so that I can get an idea of their aspirations, as well as what they consider success criteria for their learning. We'll go over the equipment that they have and put together a customized approach that allows them to continue to practice even between class times. The ultimate goal is self-sufficiency.
- What education and/or training do you have that relates to your work?
10 years cooking, seven years competitive cooking, qualified for and cooked in the World Food Championships in 2015 and 2016, in 2015 was ranked 5th in the world in Burger. In 2016, I also mentored a person with a non-culinary background who qualified in a local steak competition to compete in the 2016 WFC. Against world-renowned chefs, I coached her to a rank of 14th in the world :)