FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Prices may vary due to variety of event types and cuisine options.
- What is your typical process for working with a new customer?
1. Introduction via email 2. Phone Call 3. Meet in Person 4. Show pictures and Cuisine options 5. Visit venue 6. Describe plan(s) 7. Give quote options 8. Put plan(s) into motion
- What education and/or training do you have that relates to your work?
Miami culinary institute Le cordon bleu in Florence (2 month course) Le calabash in France (1 week intensive course) Gambero rosso (1 week intensive course)