FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is not very complicated. I price based on the amount if servings, the level of difficulty, the use of the finest ingredients and the amount of time/hours needed to complete the cake.
- What education and/or training do you have that relates to your work?
I always keep my skills up to date by taking lots of classes.
- How did you get started doing this type of work?
Being a Pastry Chef is very rewarding and tedious at the same time. I typically tell people that this business is definitely a labor of love because a lot of time and effort goes into it. Some people charge less but compromise the taste and the detail just to get an order.