FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My minimum is usually 2,000.00 for an event. That price is somewhat flexible based on unique conditions. Call and chat with me.
- What is your typical process for working with a new customer?
I usually like to chat in person or by phone to get a feel for the client and their event. It's so helpful for me to understand what they're looking for by gathering as many details as possible. From there I create a menu that I hope reflects their tastes. Once they approve the menu, I cost it out and send back to them. My contracts reflect all deposit information, etc.
- What education and/or training do you have that relates to your work?
26 years in the culinary arts. Serve safe certification. I've worked in some of the best restaurants and hotel/casinos in Las Vegas.