FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I typically charge an hourly rate plus the cost of food. Happy to discuss a set rate if that is preferred.
- What is your typical process for working with a new customer?
I like to have a conversation/meet in person or zoom to discuss their needs, talk about my experience and my cooking style. Then i have a client food profile questionnaire that covers likes/dislikes, food restrictions, etc.
- What education and/or training do you have that relates to your work?
Culinary School Graduate - Johnson & Wales University. Most recently I've been focusing on cooking private either on a set schedule or for special events/celebrations.