FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I do not have a standard pricing system. I believe in providing my clients with a personalized menu that will make their event exceptional. My prices are very competitive and reflect my clients needs.
- What is your typical process for working with a new customer?
My typical process for working with a new customer is exactly the same as my process for all of my customers. Provide exceptional food and service at a competitive price point.
- What education and/or training do you have that relates to your work?
I am a graduate of the Culinary Institute of America. I have worked extensively in top hotels and restaurants in Chicago, New York, and Philadelphia.