FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I charge by my time and effort put in my food and a head count.
- What is your typical process for working with a new customer?
I like to get introduce maybe meet up the day before also am very concerned about all the needs.
- What education and/or training do you have that relates to your work?
Been a cook since 2004 and i have a degree in business management also taking culinary school for extra cooking skills.