FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We provide such a wide range of services, it can be tough to quote a party with accuracy before asking a few questions and speaking of the clients goals and expectations. I am well known for my ability to customize and make my clients feel special and fully satisfied that their wishes were exceeded. All it takes is getting to know what makes someone happy and their goals of the event and food. From there we'll handle the rest ;-)
- What is your typical process for working with a new customer?
I love to get to know all my customers with a phone call where we will go over expectations, budget, dietary requirements and more. So that I may serve them at the highest level and deliver exactly what they need. I then develop a customized menu that same day and continue to work with the client to make any adjustments before moving forward to the event. Customization and service are our bread and butter, and with 22 yeas for culinary and hospitality service experience, we are ready to help all clients with the utmost respect and quality always!
- What education and/or training do you have that relates to your work?
I have over 22 year in the restaurant, private club, fine dining hospitality space. I have a hospitality degree and Business minor from East Carolina Unversity, then moving on to hone my culinary skills I moved to Pasadena where I attended the Pasadena School of Culinary Arts Le Cordon Bleu. I was fortunate enough to work at a French inspired fine Dining Restaurant where i learned the art of wine pairing and creating daily specials for seafood to hand made ravioli using amazing ingredients and enjoying the creativity of my chef and restaurant owner allowed me and with that I began to grow and come into my own as a kitchen and culinary leader. At the young age of 28 I was awarded the job of Executive Chef at a private Los Angeles County Club where i learned the art of management in a vast multifunctional environment, from 2 to 3 weddings in one night while managing breakfast, lunch, bar, dinner and pool staffs with all different menu offerings. I live for challenges and enjoy preparing food for events of all kinds of clients and their expectations.