FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I price each job individually based on the customers desires & the event. My base prices are $7 minimum per person, $10 mid-range, then $12 & up depending on the ingredients and prep work involved in the dishes they prefer. I also have to factor in other employees, travel, & if the job needs setup and serving plates & etc.
- What is your typical process for working with a new customer?
Creativity being my specialty, I like to offer my new customers my homemade creations first then let them know even if not listed, I can make anything to suit their tastes. I love experimenting with foods and flavors. Like the show chopped, give me some ingredients you like & I'll make you a dish.
- What education and/or training do you have that relates to your work?
I'm a certified food safety manager & have owned a bar/restaurant for the last 10 years. I'm self taught cooking on a daily basis for myself and the bar. I've been catering on the side for about 6 years now & making the jump to cater daily. I love cooking from scratch anything and everything. You ask, I'll at the least try it.