F.A.Q.s

What is your availability?

• In the winter months (January-March), I’m pretty flexible. During the market season (April-December) I’m available M, W, F

What is your culinary background and experience?

• I’ve been working in the farm and food industry since I was a small child in Haiti. Since moving to the United States as a teen, I’ve worked in a wide range of restaurants before opening my own business.

Can you provide references or testimonials from previous clients?

• Of course, you’re also welcome to check out my other services or stop by a local market or event for more information.

Are you able to accommodate dietary restrictions or special dietary needs?

• Absolutely! Food is medicine and I’m dedicated to your needs.

What type of cuisine do you specialize in?

• Haitian and Caribbean styles are my preference but I’m also able to make American, French, and many other types of dishes.

Do you offer customizable menus, and how do you handle menu planning?

• I offer standard selections as well as custom preferences. Billing is based on ingredients, service length, and hourly rate.

Are you available for regular meal preparation, special occasions, or both?

• All of the above!

How do you handle grocery shopping and ingredient sourcing?

• I prefer you handle groceries as it reduces overall costs, but I’m happy to include shopping in your home services package.

Are you comfortable working in a client's kitchen, and do you require any specific equipment?

• I grow wherever I’m planted. No specifics are required.

Are you trained in food safety and sanitation practices?

• Yes, I’m Oregon Food Handler Certified and use a commercial kitchen for all preparation needs.