FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
No two events or classes are the same. I tailor my prices and services to match the requirements of my customers. I keep my overhead low, so I can keep my prices down.
- What education and/or training do you have that relates to your work?
I keep my ServeSafe certification current, and read lots of food periodicals.
- How did you get started doing this type of work?
My Father was a chef, and I was born into the industry