FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We require Deposits and will always have an invoice both signed by the customer and myself to insure both parties are aware of cost. We base cost on what the individual is looking for. From Basic to Premium and to how many guest you are wanting.
- What is your typical process for working with a new customer?
I like to have a conversation to see exactly what you are looking for. I am always willing to work with the customer so they can receive exactly what they want.
- What education and/or training do you have that relates to your work?
Chef Paul is a certified Chef through training programs and has run many restaurants through south Louisiana. Chef Christina has been working in Kitchens for most her work experience and has gone through extensive training at the Chef John Folse Culinary Institute in Thibodaux, LA.