FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is made from the market price of the items
- What is your typical process for working with a new customer?
I prefer consultations, This is a very detailed conversation regarding the customer's needs, possible food allergies and an any other questions that myself or the customer might have.
- What education and/or training do you have that relates to your work?
I am an honors graduate from The Culinard Institute. I have years of restaurant, banquet and private Chef experience.