FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Not necessarily because each job is so unique to food cost and prep. Once understanding the job, I will provide a quote for the service and always work with that price.
- What is your typical process for working with a new customer?
After understanding what the customer wants as far as cuisine, number of meals prepared, distance that will need to be traveled, then I come up with an estimate for the client.
- What education and/or training do you have that relates to your work?
I grew up working in a multi-generational fine dining restaurant and you could say it is in my blood. Food is my world.