FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
pricing is based on cost per person in addition to various service charges. Every quote is sent with a itemized invoice.
- What is your typical process for working with a new customer?
First, have a menu meeting and recieve half of the quoted deposit. Second, enjoy a Great event. Lastly, the remaining balance is paid during event.
- What education and/or training do you have that relates to your work?
Culinary degree , Executive and Sous Chef in restaraunts the past 10 years.