FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Generally, it's $45-65 an hour for me, plus the cost of ingredients.
- What is your typical process for working with a new customer?
I like to hear your highest ideal of what you would like your meal/party to be like. I need to know your dietary restrictions and preferences. I like when folks put some trust into my professional intuitions, but I also like when there are clear needs and directives.
- What education and/or training do you have that relates to your work?
11 years on the job, not counting 7 years in coffee before that. I am a food worker lifer. I'm a certified sommelier, if that's still a thing. I've filled every position from dishwasher to General Manager. I've 'borrowed' recipes and techniques from the fanciest NYC chefs.