FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I try to meet the budget of the client as much as possible. I usually have a set price per person and it is based on ingredients as well as number of people. Sometimes there will be other factors such as travel distance but only occasionally.
- What is your typical process for working with a new customer?
I like to find out what foods they are interested in. I love introducing a new approach to these familiar ingredients and bring something new to the table. I offer everything from buffet catering to fine dining plated dinners. The client chooses the format and style of food. There is usually a little back and forth needed to finalize a menu and in the end I am happy cooking food that people enjoy eating!
- What education and/or training do you have that relates to your work?
I have a bachelors degree in Business Communications. I spent 6 years as a corporate event planner and trade-show manager. Following that I received my Associates degree from the Culinary Institute of America. I am trained in classic french and specialize in the following cuisines; Modern American, Italian, & French. Although no expert, I am confident in my knowledge of Asian, Latin American, and Mediterranean food as well.