FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
There is no standard pricing i like to connect with my customer to find out exactly what they want and how i can please them. Most professionals have straight percentage margins. I prefer to supply customers with as much as i can.
- What is your typical process for working with a new customer?
I like to ask questions and get a solid outlook at who they are and what they want. From there i can provide them with a great time and hopefully to them a good deal.
- What education and/or training do you have that relates to your work?
I have a associates degree in culinary science from the New England culinary institute.