FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Will vary mostly on menu options chosen. Fillet Mignon is more expensive than chicken for example. The complexity of the meal also comes into play when trying to determine pricing.
- What is your typical process for working with a new customer?
We'll contact you, agree on a menu, Paula will purchase all the groceries needed for the menu chosen, prepare the meal at your venue or house (it needs to be fully stocked), serve and clean.
- What education and/or training do you have that relates to your work?
Chef Paula has been cooking all her life, has worked as a private chef for companies and institutions. She has food handler's permit and is ACLS certified.