FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
No price system. I want to work with my client to help them save as much money as possible while still giving them a high quality meal
- What is your typical process for working with a new customer?
Discovering what works best for THEM
- What education and/or training do you have that relates to your work?
Bachelor's degree in Culinary Arts from Chef John Folse Culinary Institute at Nicholls State University in Thibodaux, Louisiana