FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I work with customers to ensure that we stay within the budget that they have in mind. I try to stay away from standard pricing because I feel that sometimes a guest can have a wonderful affair without spending a ton of money, so being flexible is always a plus. I am here to help make my clients event a success so I work with them to make that happen.
- What is your typical process for working with a new customer?
I contact my clients via email or phone to discuss their needs and to gauge if my services would be a good fit for them. Once the clients and I have discussed what is expected from me, we come to an amicable agreement on price and expectations and then move forward with the process from that point.
- What education and/or training do you have that relates to your work?
I am a Certified Culinarian through the ACF (American Culinary Federation) with an A.A.S Degree from Central Piedmont Community College and a Serv Safe Food Protection Manager Certification. I have catered events for Business professionals, friends, and family. I can provide references for my clients to any one who may need to verify my work.