FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
All to be discussed upon a contracted agreement.
- What is your typical process for working with a new customer?
I prefer to discuss all business in person, but understand not everyone has the time. Email or phone works. What I would first like to know is when, where, how many people is the event for and what your budget is? Then from there I will ask other questions as: seating dining, buffet, food allergies, rentals, ect.
- What education and/or training do you have that relates to your work?
I have 17 years of background in the culinary industry. To name a few styles of hospitality I have worked in: corporate style kitchens, catering, free standing mom and pop restaurants and I have also been a private chef.