FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing can vary depending on what type of service is needed. Buffet, plated dinners, event staffing and drop off. I do my best to use local products at a reasonable price.
- What is your typical process for working with a new customer?
Getting to know what the customer wants and letting them know what I can provide. Honesty is the best policy.
- What education and/or training do you have that relates to your work?
-Graduate of Escoffier School of Culinary Arts -Banquet Chef at Driskill Hotel/4.5 years/currently -Longhorn Meat Market/5 years -Specialize in BBQ/15 years -Banquet style & Fine Dinning