FAQs
- How did you get started doing this type of work?
I began cooking under the master tutelage of my Auntie — flour all over my tiny apron — at age 5 . I used to ask her to gather and prep ingredients while trying to take over the big jobs as I was clearly “head chef” and she was my “assistant.” We laugh — and agree to disagree — to this day ! Ha .
- What types of customers have you worked with?
Upscale foodies who value their health, planetary well-being and connection with family and friends — and who know how to savor adventurous and tasty cuisine prepared with love !
- What advice would you give a customer looking to hire a provider in your area of work?
Cooking in someone’s home is an intimate affair . I encourage people to talk to a few people by phone or in person — and go with your gut and/or intuition regarding the best fit with your vision .