FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Prices are quoted after a complete review of your Event needs: Number of Guests (women, men, children?) Specialty Food Items Area and Location of Event (mileage) Buffet Style, Action Stations, Plated Entrees Appetizers, Main Course, Dessert, Beverages Kitchen Access, Home Event or Venue Event Drop Off Food, Silver Chaffers, Foil Pans, miscellaneous
- What is your typical process for working with a new customer?
Typical process for working with new customers is to first have a phone consultation of introduction and review the client's needs. Then exchange email addresses to send mins of the conversation and one free quote of menu selections, company guidelines, and payment processing.
- What education and/or training do you have that relates to your work?
My education as a home cook started at age 15 when I had to cook for eleven younger siblings while my mom and dad went to work everyday. My training started with my Big-Mama showing me how to make fresh Salmon Croquettes, Hot Water Corn Bread and peel the sweet potatoes from our garden for delicious Candied Yams. Years later I attended Le Cordon Bleu Culinary Art Institute to solidify my learning knowledge. "My passion is Family, Food, and Fun."