What education and/or training do you have that relates to your work?
I am a Certified Personal Fitness Chef, which gives me access to all the lastest health trends in food. In addition, I have subscribtions to many culinary magazines, I like hard copies, because I like to feel, read, & see the lastest recipes. I am going to be trained in September to begin to more effectively teach clients how to eat balanced without the crazy diets. I continue to read, go to restaurants, and network with like minded chefs.
Do you have a standard pricing system for your service? If so, please share the details here.
My pricing system is very easy to understand.
How did you get started doing this type of work?
I cooked with my grandfather as a girl, I loved his creativity. He never shyed away from trying new things, trial and error, always coming up with great dishes. I have always been in food service. I started making pizzas at 15, and continued to evolve my passion for cooking as I got older.
What types of customers have you worked with?
My primary part of my business is providing meals that are healthy, creative, and ample. I cook alot of varied cusines in a weeks grouping of meals, to keep the clients palates wanting more.
Describe a recent project you are fond of. How long did it take?
I am working with a client who's primary concern is a large amount of protein on a daily basis, I have created menus that give her this protein in many varied tasty ways. In dips, cereals, salads, even breads. She is feeling full and satisfied, and has begun to lose weight and build muscle, which was her goal.
What advice would you give a customer looking to hire a provider in your area of work?
I would ask for a trial run, I have varied prices for such a consult. I would also look for reviews or ask for references. Everyone can put on a good show, however, it's imperative that the person you hire really does perform as they have claimed
What questions should customers think through before talking to professionals about their project?
I wish clients knew the amount of peripheral work required before I even begin the cooking. It takes planning, both menu development and shopping. It requires being on top of latest trends and food specials. It requires staying on top of equipment, ensuring that it is optimal shape.