FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I charge by the person depending the menu and how many people need to be served.
- What is your typical process for working with a new customer?
The process in with new customers is that I require a tasting and Q&A but new customers get a 10% discount.
- What education and/or training do you have that relates to your work?
Graduate of le cordon culinary. AA in cooking and restaurant management Certified Chef.