FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I charge a flat fee or an hourly rate. It depends on the circumstance. That does not include the price of groceries. I factor into my pricing, mileage, shopping, devising menu, and preparing in the clients home.
- What is your typical process for working with a new customer?
I like to set up consultations to discuss certain areas of dietary needs. I also like to see the kitchen to get a feel of where I would be preparing the meals.
- What education and/or training do you have that relates to your work?
I’m a graduate of the Florida Culinary Institute where I received an associates degree in culinary arts and international baking and pastry, class of 1994. I also like to look for classes as well to learn a new technique.