FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
For the most part I only charge for my time. The cost of food and supplies is passed straight to the client with no up charge. Most clients provide me with a company credit or debit card to use, making bookkeeping much easier with the added benefits of earning points on their card when applicable.
- What is your typical process for working with a new customer?
Completely custom. I like to tailor each job to each client.
- What education and/or training do you have that relates to your work?
I have a Culinary degree as well as a Bachelors degree in Food Service Management from Johnson & Wales. I have worked in upscale Restaurants, Hotels, Resorts and Markets my entire career.