FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing includes a staff of 1-5 people depending on the size of the event, who can work as servers or bartenders and clean up after the event is over. The price includes the cost of ingredients as well.
- What is your typical process for working with a new customer?
My goal is to make the client happy and serve delicious food which both satisfies the needs of their event and opens them up to flavors they haven't yet tried. I ask for all the event details and what type of food the client would like, and then propose several menus that they can choose from. We can then edit the menu's together until the client is satisfied. It's important to me to understand the feeling and style of the event that the customer would like and make sure both the service and food serve that vision.
- What education and/or training do you have that relates to your work?
I have worked for caterers and in restaurants while I started by own company and have been working as a private chef/caterer for 10 years. I have done extensive traveling in Europe and the Middle East learning authentic recipes and studying ingredients which continue to influence my cooking.