FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I work with customers to price my services fairly, and within a defined budge.
- What is your typical process for working with a new customer?
It's entirely consultative.
- What education and/or training do you have that relates to your work?
I hold a professional cooking certificate (Chef Track Professional Program) from the Culinary School of the Rockies, now the Auguste Escoffier School of Culinary Arts, in Boulder, Colorado.