FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
All will be pending client's needs.
- What is your typical process for working with a new customer?
I typically assess client's needs, dietary restrictions and personal favorites and dislikes to develop a unique menu.
- What education and/or training do you have that relates to your work?
Culinary degree from Cambridge Culinary Arts in Cambridge, Massachusetts. 10 Years as a caterer in Boston, MA, 6 years as Head Chef on Private Yachts. Now land based in South Florida