FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
No standard pricing - depends on requests - most produce I pick myself from an organic farm nearby - everything is in season unless special requests. I try to purchase ingredients only from local farmers, co-ops demonstrating a responsible work ethic. Pricing depends on the length of the request. Last minute changes in menu can be accommodated but may cost more if it takes more time.
- What is your typical process for working with a new customer?
When I take on new clients, I like to spend some time connecting so I can get a sense of where their focus is -- as in: what dietary restrictions, lifestyle and other preferences they wish to share as well as how many guests they expect and the kind of experience they want for the occasion.
- What education and/or training do you have that relates to your work?
Having been a vegetarian for 20 years and a vegan for 5 years - I've lived overseas most of the last 12 years and have taught myself how to make all the food I wanted -- from vegan yogurt, sauerkraut, tortillas, vegan-style cheeses, healthy snacks and regional cuisines; primarily borne out of necessity. I've even trained with Cafe Gratitude chefs - am skilled at making raw vegan desserts and non-raw cakes. With a Masters in Peacebuilding, I have also studied Ayurveda, holistic healing and spiritual ecology with a spiritual master from Colombia working in close coordination with an intact indigenous tribe from Colombia teaching us to be fully in the heart and to be alignment with ourselves, each other and nature. The thrust behind my cooking is my yearning to help serve the planet by providing harmonious energy with each breath - and now, each bite !