FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I charge $40 per hour for daily hire, I charge per person for parties of 20 or more, price depends on menu.
- What is your typical process for working with a new customer?
Discuss with client their needs. Then I custom make several menu ideas. If a tasting is required we schedule it. I require 50% down payment, 50% day of event.
- What education and/or training do you have that relates to your work?
Culinary School Grad, Top of Class, Serv-Safe Certified