FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based on a few factors including: my experience, local market, complexity of menus, cost of ingredients, and level of service I provide.
- What is your typical process for working with a new customer?
I will follow up with the initial inquiry. Followed by a consultation. I will go over menu planning with the customer, gauge what they are looking for ask about dietary restrictions, allergies, etc. Working with my clients budget and schedule is important as I want my clients to get heard and understood.
- What education and/or training do you have that relates to your work?
Bachelor Degree in Culinary Nutrition ( Johnson & Wales University) Certification in Holistic Nutrition (AFPA)