FREQUENTLY ASKED QUESTIONS Q: Do I have to be home for you to cook in my kitchen? A: No. If you're home, I'll ask you to turn over your kitchen to me the day of your dinner. If you're at work or away, we'll agree on how and when I will gain access to your kitchen. Q: Do I need a lot of fancy pots and pans, and a huge fridge and freezer? A: No. If you have a well-equipped kitchen, I'll use your equipment as much as possible. If not, I'll bring whatever I need with me. You do need to have fridge and freezer space available. During our initial interview, we'll discuss space needed. Q: Can you prepare the food elsewhere and bring it already prepared? A: No. Remember, my concept is to create an “interactive” cooking experience. I want you and your guests to see what I’m doing and I also want to ensure that your meal will be served as fresh as possible. Besides, you need to smell that garlic sautéing! Q: Can you adjust portion sizes? A: Yes. We’ll discuss portion size at our initial meeting. Some clients prefer meals to be served "family style" (everyone helps themselves). Other clients prefer meals to be plated for them (like eating at a restaurant). Either way, portions can be large enough for the “eager” eater and/or small enough for light eaters or those wishing portion control. Q: Will there be any additional costs? A: Not usually. Since the cost of food is included in your total cost, there should not be any other costs. However, last minute situations may occur and, if so, we will work out any changes prior to my arrival. Q: What if my guests have certain food restrictions such as allergies or they just don’t like certain foods? A: At our first meeting, we'll discuss all food preferences. I'll prepare dishes to suit your taste, even if there are restrictions on ingredients. I want each guest to enjoy their dinner. Q: How about additional staff? A: If needed, I can arrange for additional wait staff, e.g., servers, bartender, etc. at an additional cost. However, it is my recommendation that you make this experience as “casual as possible”. For small parties of 6 or less, I will prepare and serve each course. My personal touch is experienced from start to finish. Q: Can my guests share in the cost of this experience? A: Yes of course. When the total cost is dertmined based on the number of guests, they each can pay their share to you. In turn, you would write me a check for the total amount. What a great way to share the experience and cost! Desserts....let's talk!