FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
It of course depends on the quality of the meat and vegetables, but I will rarely go over $20 per person. We make accommodations for younger crowds as well, since they don't eat the same as adults. With every service comes a complimentary addition, according to what your request is. We'll include a complimentary dessert, table decorations, etc. We also offer packages for special events.
- What is your typical process for working with a new customer?
I really need to know exactly what type of service you're looking for to give you the best experience. I can pretty much cook anything but if it's something that I cannot, or even if you want a specific recipe, I can cook it that way. Then we go from there!
- What education and/or training do you have that relates to your work?
I have been cooking since I was 12 years old. I have had my own business for 6+ years, and been professionally cooking and catering for 18 years. I've helped approximately 12 restaurants get started, and at one point even had my own delivery truck with grill included from a gutted out wonder bread truck.