FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
All guests require different services so my quotes are not only flexible but tailored to meet the guest's needs. Unless the event is booked within 30 days, I do require a non-refundable 20% deposit upon signing of contract to hold the date and expect full payment either online the day before the event or COD the day of. If the date is booked within 30 days of the event the deposit is 50% to hold the date.
- What is your typical process for working with a new customer?
First, I like to get to know my guests. Once we have communicated and I have a good understanding of their needs & expectations I will provide a first menu. Once the menu is agreed upon I will send a more accurate quote as most of my first quotes are negotiable. Second, after a quote is agreed upon, I will send the guest an invoice through Honeybook. The invoice will break down all services and costs and will also provide a payment schedule for a deposit and final payment. Guests will have access to the Honeybook invoice at all times so they can always ensure we are on the same track. After the deposit is received, then I do all the magic. Before the date of the event I will update the guest through text or email (whichever is prefered) as time rolls on and encourage the guest to check in with me as often as they like as well. Before the event I will confirm location and times of expected deliveries and event start times. Any communication needed between myself and other vendors will occur before the event as well.
- What education and/or training do you have that relates to your work?
1.) Bachelor's Degree in Culinary Management from the International Culinary Institute of America at The Art Institute in Santa Ana, CA 2.) Certificate of Completion in Macaroons, Petit Fours, Bon Bons, Gateaus, and Chocolate from L'Ecole Valrhona in Brooklyn, NY 3.) Associate's Degree in Liberal Arts from Santiago Canyon College in Orange, CA