FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our menus and events are customized. We ask the customer a lot of questions regarding their event and their expectations. Aside from the menu, it is very important for us to discuss the customers budget. We will always work very closely with the customer to present a menu and event that fits their budget. Our proposals, contracts and bill for goods and services are detailed and itemized so they understand where and how they are spending their money.
- What is your typical process for working with a new customer?
Our process starts with the initial introductory phone call. I like to ask questions to get a feel for what the customer is looking to accomplish in terms of menu, staffing needs, venue, theme and budgeting. It is important for me that the customer feels comfortable asking as many questions as they wish in order to feel comfortable wanting to continue working with me and the staff. I want the customer to feel that I get what they want to do not what i want to sell. Once the customer feels comfortable and informs me they'd like to move forward, we will start sending sample menus and event details. During each phase of planning, I always ask the customer if they are comfortable and want to move forward with the hope of solidifying the event, send out the contract, have constant communication during planning process, execute the party and afterwards ask if they were pleased with entire process and event. Send a Thank you note and ask for a referral.
- What education and/or training do you have that relates to your work?
I attended the Institute of Culinary Education in NYC where I received my diplomas in Culinary Arts and Culinary Management. Prior to attending culinary school, I cooked privately for friends and referrals. I worked at Chelsea Piers in NYC gaining additional catering experience. I have subscriptions to food magazines and websites. I am a member of the International Caterers Association and a member of the American Personal and Private Chef Association and Better Business Bureau. I attend caterers conferences. My most recent in Las Vegas, NV 2016.