FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I have to speak to each client to find out what is involved. I need to take into account the planning time, the shopping, will I have to go to several specialty shops to get what's needed. I have to take into account how many people I will be feeding and how many meals. Once I can speak to them for usually 30 minutes I then can take the next few hours and figure up what will be the cost per hour.
- What is your typical process for working with a new customer?
Finding out what dietary goals they have and discussing how we will achieve them. If it is health reasons I will find recipes that will meet the restriction need. If they want to throw an extravagant party I work with my farmers and fish monger]i to get the finest cuts of meat. I find impressive side dishes and prepare elegant desserts. If they want a special meal served but are on a budget I work to find them the best that we can get for the money and use my experience aND skills to prepare a meal they will be proud of.
- What education and/or training do you have that relates to your work?
I am a self trained cook but worked along side both of my grandmother's apron strings. One was from Italy and the other a mid-west farmers wife but both were great cooks, as well as my mother. In undergraduate school I worked in restaraunts to help put myself through school, from pizza places to high end formal. Those experiences were so valuable. I cooked constantly for the residents in my dormitory. I lived in San Diego for 2 years at a very formal seafood restaurant and worked closely with wonderful chefs. When I came back to Roanoke I took a management job in my field but still catered on the side for special events. I got my Masters Degree in writing and soon after graduation when I was trying to get things published a family member became very ill. I found it was easier for me to get catering jobs then working on things that may or may not get published so I continued doing it on a part time basis. This allowed me to stay close to home and help with his care. 3 years ago I took the big leap and started doing it full time, the first few years were scary and lean, but I stuck with it, developed great professional relationships with the farmers, growers and artisans, as my skills improved. I'm happy to say that the business is starting to do well and the funny thing is a local magazine approached me to be the online blogger for Farm to Table in the Roanoke area and articles for the in print magazine as well. It's funny how it came around full circle.