FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We are very competitive with the surrounding chartering and Private Chef companies so we do provide a discount to repeat customer. We also work with your needs so if something you don’t need is added to your quoted price we can speak and change those things and the price
- What is your typical process for working with a new customer?
1. Price and greeting it sent 2.work on your menu via call or email 3.review event/class needs •how many people for your event or class? •any alliegies •likes and dislikes for menu •type of menu ( small bites, full course, buffet, plated) •type of service (catering, private chef, cooking classes, drop off) 4.Create a Menu for your event 5.Agree on a total price 6.sign contract/ *booked *50% deposit is due for final deposit
- What education and/or training do you have that relates to your work?
Self taught Chef (of 12 years)raised in the heart of Cajun, French,Spanish and Southern food capital New Orleans, Louisiana. Finished her love and passion of food with higher learning at Nunez Community College in Chalmette,Louisiana were she received her associate degree and Serve safe certification