FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on a chef fee plus groceries. Prices quoted through Thumbtack are an estimate of total cost. Pricing will be discussed in detail during our initial consultation and may change from what is quoted via Thumbtack. The Chef Fee generally includes consultations, menu planning, recipe research & development, shopping, food preparation and disposable packaging.
- What is your typical process for working with a new customer?
My typical process for onboarding a new client is relatively simple. I ask the client to complete a detailed food questionnaire so I can gather some insight into their goals, tastes, and preferences. Once the food questionnaire is received a phone consultation is scheduled. During the consultation, we will review the food questionnaire, discuss your goals, as well as details about my services and pricing. We will also schedule your service date.
- What education and/or training do you have that relates to your work?
I am a graduate of Le Cordon Bleu and have several years experience working with clients with special dietary needs such as food allergies, doctor recommended weight management programs and many more. I am a certified food manager/handler in Travis and Williamson Counties. I also utilize a licensed commercial kitchen in Cedar Park.