FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is $50 and hour with a minimum of 3 hours
- What is your typical process for working with a new customer?
I like to talk with my client about what it is they want to get out of the experience. I like to talk about food interests, goals, and what makes them happy. Then tour their work space (home) to see what we have to work with, I then asses that information and we could formulate a plan of action.
- What education and/or training do you have that relates to your work?
I have 20+ years of professional kitchen experience, military back round and trained and was certified under Le Cordon Bleu Culinary Arts Program. I am well traveled and have worked with a diverse group of chefs and met some wonderful people over the years. Working in different settings has inspired me to start a company where I can meet new people and share my craft of professional cooking in the home.