FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
No. Pricing varies from customer to customer as requests and styles/ingredients of food are so different
- What is your typical process for working with a new customer?
Communicate via e-mail or phone, and work out the exact details of what the customer would like. I.E. Plated dishes or family style, who is providing the ingredients, what the quote is/will include.
- What education and/or training do you have that relates to your work?
I've worked in 14 different restaurants from cook, to server, to restaurant manager. I also have a culinary degree from the Culinary Institute of America in Hyde Park N.Y.