FAQs
- What education and/or training do you have that relates to your work?
I hold dual degrees in Culinary Arts and Food Service Management from Johnson & Wales a top Culinary School in the Nation.
- What advice would you give a customer looking to hire a provider in your area of work?
Please don't compromise your expectations for your event. Like myself, an acceptable candidate will work with you to make sure you as the client are beyond satisfied with all aspects of your proposed event.
- What questions should customers think through before talking to professionals about their project?
What budget guidelines are you looking to work with? How many people will be attending your event? What service style are you looking for? ex. Sit Down Plated, Buffet Style Passed food etc. What equipment is available at the site and what will you require? How much cold storage is available?