FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is going to deviate from what you the customer, is trying to portray. for example if you want a fancy dinner with a classical French cuisine with high end ingredients prices will reflect that as well as guests involved and hours I've worked. My prices are definitely fair and I always am happy to discuss them with potential customers so we can both reach an amount we are happy about.
- What is your typical process for working with a new customer?
I like to get to know them, get to know the goal they want even if its just a one time party, My purpose is to make it an unforgettable affair with the food I provide. And if its for a clients who want my services weekly I like to learn about their eating habits what works and doesn't work with them, and apply that to their meals so they feel satisfied and healthy.
- What education and/or training do you have that relates to your work?
Culinary school at the Art Institute, ten plus years of on the site experience ie. working in restaurants,Banquet work, Catering. And I've also done much nutrition and diet research as well as a certificate in Plant Based cooking from Cornell