FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
The pricing is based upon the food.
- What is your typical process for working with a new customer?
To learn about them as if they were a quest in my home and figure out what they enjoy eating.
- What education and/or training do you have that relates to your work?
I have been a professional in the industry for 4 years in Nashville. Most recently I spent a year working at the Catbird Seat and am currently a cook at Bastion.