FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I love working with themed events and creating creative tablescapes and meals that are affordable. For many clients I will work backward from their budgeted amount to produce something beautiful for them. I am able to do this because 80% of the food I serve I make from scratch. I make quiche, I don't buy them. I bake cakes. It allows me to control the quality hence the name of the business. Every quote I prepare regardless of price point includes fresh fruit and vegetables, hot items, two sides and a salad. As a compliment I always prepare a small dessert sampler of some sort. Most quotes are done at a per person price. However I have done many $500 and back events. That means the clients says I have $500 and we work backwards to build for them. I also am asked to do a la carte items sometimes. Especially for crowd favorites like my bbq turkey meatloaf or eggplant parmesan.
- What is your typical process for working with a new customer?
I prefer to learn more about the event, client and dietary needs before deciding on a menu. Because I don't force clients into pre-set menus i.e. baked chicken, rice, green beans, guests tend to enjoy my meals more. Once I know the vision for the event, I help to construct food that is a compliment not competitor to the occasion.
- What education and/or training do you have that relates to your work?
I am currently enrolled in a baking and decorating class. I believe many of my talents to be innate. However, culinary training refines my skill set. I take learning very seriously. So I continue to enroll in courses that interest me as time permits. Ultimately I'm seeing culinary school in my future.