FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I work with my client's budget, and guide them in order to find the menu items according to their individual needs. There is no set pricing, since everything can be customized.
- What is your typical process for working with a new customer?
I always want to meet my clients in person first, to do a customized consultation with them. That way I have a much better understanding of what exactly they are looking for. After that, I request to do a walk-thru of their event space, so I see what items I need to bring with me, whether it be a BBQ gril, a flat top, or chaffing dishes, according to their kitchen space, and venue needs.
- What education and/or training do you have that relates to your work?
I am classically trained from Le Cordon Bleu, in Culinary Arts. I also have a Bachelors Degree in Science. I have worked in the restaurant industry for Stephan Pyles, and other celebrity Chefs, and big caterers in Dallas for over 20 years. I have owned my own Personal Chef, and Catering Services for over 3 years now, and I couldn't be happier to bring my passion of what I do everyday to my clients. This is not a job to me, it truly is a Passion!