FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I like to work by designing a plan that is individual and specific to you based on your needs, so there is not a standard pricing system, however, I do use a professional comparable fare to reflect from.
- What is your typical process for working with a new customer?
That looks like connecting with you, and listening for what is important to you and what your needs are. Then establishing if there is something there for me, in the way of making a significant difference and impact with you, through food, cooking, and conversation. :-)
- What education and/or training do you have that relates to your work?
After being in the food world for more than 25 years, I graduated from Le Cordon Blue Culinary Arts Institute in Seattle WA, with a Diplome in Culinary Arts and a 4.0. For my 40th birthday, I gifted myself a 10 day cooking school in Firenze, Italy, and have a certificate of completion for that class from Great Tastes of Tuscany. Currently, I studying for CPT. I read updates about health and nutrition in food and wellness magazines. I listen online to talks by health gurus like David Wolfe, Gabriel Cousins and other inspiring experts. I keep connected with people and other Chefs, and listen and learn. Newsletter emails from nutrition sites and schools like Living Light Institute. Traveled to experience and be inspired by iconic restaurants like Cafe Gratitude, in San Francisco. I am learning a lot from my sports Dietitian as it pertains to personal goals and transfer that to my work. There is lots of knowledge and information 'out there' and I keep myself updated and learning. :-)