FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I am a boutique catering company. I specialize in Michelin star cuisine.
- What is your typical process for working with a new customer?
To work with them to find there likes or dislikes any food allergies. Plan there menu for there event.
- What education and/or training do you have that relates to your work?
28 years of professional experience, graduate of the Culinary Institute of America. Worked 25 years in many top Manhattan restaurants, owned and operated my own namesake restaurant for 6 years, which was best New restaurant and brunch spot, award winning wine list. Taught at the French Culinary Institute. Executive Chef of Balducci's Food Market. I am also a cookbook author.