FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing depends somewhat on the number of guests, and the traveling distance
- What is your typical process for working with a new customer?
I ask a lot of questions so I can best match my proposal with what the client is looking for.
- What education and/or training do you have that relates to your work?
BA in Biology, 12 teaching culinary arts at Santa Barbara Community College, specialty cooking classes from other instructors; taught restaurant management at Contra Costa College.