FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing depends on menu items chosen and what the cost will be per plate.
- What is your typical process for working with a new customer?
I like to sit down with my clients for a consultation about what they are looking for.
- What education and/or training do you have that relates to your work?
I have a Bachelors in Culinary Arts from Nicholls State University.