FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is meant to be affordable while maintaining high quality ingredients and recipes. Cooking lessons will always be more expensive than catering as it involves more steps on my part but my intention is to be as affordable as possible while maintaining quality
- What is your typical process for working with a new customer?
The first thing when I try to understand a new customer is any dietary restrictions and what they are found of. I think that introducing people to new flavors and ingredients while still sticking close to their comfort zone is the best way to make people happy.
- What education and/or training do you have that relates to your work?
I am currently employed as a private chef for multiple clients and I am employed as a Restaurant Opener / Trainer for a popular scratch kitchen in the area