FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
The cost of the ingredients and the cost of labor to prepare the food on the menu dictates the price.
- What education and/or training do you have that relates to your work?
My husband, Sherman grew up in a family catering business and graduated from Paul Smith College with a Hotel and Restaurant Degree. He managed restaurants in NYC. In high school I was cooking and hosting dinner parties on weekends. My parents went out boating on Long Island Sound and I wanted to cook & entertain. In the 90's my interest in food led me to Host a local TV show on Long Island, Food, Fun & Friends. I interviewed farmers, bakers, chefs and did cooking demonstrations. Then in the late 9's I discovered I had a wheat intolerance and started baking. In 1996 I launched a line of cookies and crackers, Wheatless & Wonderful. Wheatless & Wonderful were sold nationwide including Whole Foods Markets.
- How did you get started doing this type of work?
I worked in my family Ad Agency and loved food photography and food clients. We planned and creative events for food clients with NY and National food writers and critics. Food kept pulling me away from advertising.