FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I do my best to give the best price based on the fresh ingredients needed and time I need to produce the menu
- What is your typical process for working with a new customer?
I like to talk about what their vision is for their event and what type of menu they are looking to serve. Then I an create a menu that would incorporate their requests.
- What education and/or training do you have that relates to your work?
I graduated from Le Cordon Bleu School of Culinary Arts