FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is very reasonable and you get what you pay for. I'm certainly not out to take advantage of anyone. I am always willing to work or at least attempt to work within any given budget. Discounting could be an option, depending on the circumstances. I'm a pretty easy going person who's trying to build this young business so I'm open to anything really.
- What is your typical process for working with a new customer?
First finding out what their needs and expectations are- what type of event is it? What's the population in attendance? Are there children? What type of food is preferred? Are there any dietary considerations? How long is event? Is host paying or by guest? Clear communication is important so lots of questions and answers.
- What education and/or training do you have that relates to your work?
As stated previously, my mom taught me about food preparation early on in life, at least the basics. I gravitated towards it and seemingly had a natural inclination and intuitiveness for cooking. In college, I would host little dinner parties, even in my studio apt. with 2 burners, a toaster oven and a wok. Even though I pursued other career paths, like many Gen-Xers, food service paid the bills. I've worked from breakfast diners to high-end catering companies. My focus has mainly been catering though, esp in the past 7 yrs. I currently work for a couple of catering outfits. So I'm always discovering new recipes, developing more skills, and learning new techniques.