FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based on the type of food you want and the type of service you request.
- What is your typical process for working with a new customer?
Our process for clients is to find out as much as possible about your event as possible. We prefer to do this at a face to face meeting and then inspecting the venue if possible. Then we remain in contact and relay any and all updates ASAP.
- What education and/or training do you have that relates to your work?
I have been cooking for 25+ years. I graduated culinary school in 2013 and I am Serve Safe certified.