FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
my pricing is based off the highest quality of raw product on the market. I shop with the same vendors the high end restaurants shop at. I'm not a publix or fresh market chef. a true professional .
- What is your typical process for working with a new customer?
typically I want to know what they like and try to put myself in there shoes. extract the details of the vision they see. I pamper the palates.
- What education and/or training do you have that relates to your work?
I have 18 years experience in this industry from resorts , casino , casual food to fine dining. I work under a Master Chef. studied culinary and hospitality.