FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Some of our services have standard pricing. Most of our drop off meals come to around $75/person/day and include breakfast, lunch, dinner and snacks. Everything else is negotiable (due to the custom nature of our business model) but usually follows the format: $/time + Cost of Goods (I work with high end producers and directly with farms and co-ops to get delicious, in-season and fresh at a great price)
- What is your typical process for working with a new customer?
I like to consult over email or phone to get a feel for what our clients are looking for. Then I go to work for them creating a custom menu based on the season and what their preferences are. I send them a draft and after they review it, I go to work preparing and delivering a delicious experience for their home or event. I work with them after the event to ensure that everything went as expected and to learn as much as can about wha
- What education and/or training do you have that relates to your work?
I studied the fundamentals of nutrition as part of my Culinary training at the Seattle Culinary Academy where I received my Associates of Applied Science in the Culinary Arts. I have over eighteen years of food handling experience. Through my personal journeys with dietary restrictions, sports nutrition and experimentation, I have developed many systems over the years to optimize my nutrition while still enjoying delicious, interesting and filling food. I have found seasonally-inspired eating to be in decline and I have worked relentlessly to get to the heart of seasonal eating in my region. I met the love of my life at an Organic Garden where we both were volunteering and together we have explored the recipes that formed the foundation of what I offer my clients. It has changed my life so much that I could never go back to eating out of rhythm with Nature!