FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
That I am flexible and fair. I love cooking and working with people seeking new skills. I am happy to work within your budget within reason.
- What is your typical process for working with a new customer?
Several email exchanges and a phone call to get a sense of what you are looking for in the experience. Recipe suggestions and expectations are discussed.
- What education and/or training do you have that relates to your work?
I graduated from the Cambridge School of Culinary Arts. I did an internship at Cooks Illustrated which was fascinating. In additional, I owned a high-end historic restaurant on the Cape for many years. After I had graduated from culinary school, I took over the baking of desserts and daily bread. I am ServSafe certified and also PCQI certified. Both certifications relate to food safety training.