FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I do have a standard I do require half the bid 7 days before the event. The reason is so the event is locked in and any changes can be locked in and finalized.
- What is your typical process for working with a new customer?
The process is simple its listening to the clients wishes and creating a mind blowing menu that makes everyone happy.
- What education and/or training do you have that relates to your work?
I have been involved in the food industry for over 25 years professionally. From small dinners to elaborate hotel banquets. I have been cooking since the age of nine for family members and close friends. I have understudied under some amazing chefs.