FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My prices are based on the type of service and the menu that you would like for your event.
- What is your typical process for working with a new customer?
I like to spend some time to get to know my clients so that I can best prepare your ideal menu and event.
- What education and/or training do you have that relates to your work?
I have a Culinary Education from CIA in Hyde Park NY and 12years of working in fine dining restaurants and high end hotels throughout the country. I have 13yrs of event catering and 6years of wine training.