FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Each event and person is priced differently due to needs and time limitations.
- What is your typical process for working with a new customer?
with any new customer I like to get to know your likes and dislikes. I find out what if anyone has an allergy or food restrictions due to lifestyle or dietary needs. after that I start emailing different venues and ideas to see what is preferred. Following up to the first event I will call and confirm the date, place, and menu. If the client would like to meet before the event in person there is no extra charge.
- What education and/or training do you have that relates to your work?
I have a BS in Culinary Arts with a minor in Food Art. I've been classically trained and worked both high volume and high end dining. I can cook for thousands or for just a family of four.