FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is pretty straight forward. Clients can expect a detailed invoice outlining food/ beverage cost, delivery/ or labor and any rental or other service fees requested by the client, and of course the applicable sales tax.
- What education and/or training do you have that relates to your work?
I am currently working on my Executive Chef certification, and have recently earned credits toward a chemistry/nutrition degree.
- How did you get started doing this type of work?
I have been a Chef my entire adult life, and working as a caterer under my own business allows me a creative outlet not always afforded in other settings.