FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
No simply because prices will change depending on what is wanted to be served.
- What is your typical process for working with a new customer?
First I ask who are the people I will be serving are and what is their age group. (That way I can develop a menu that appeals to them). Then I ask about dietary restrictions and preferences so I can make the food as enjoyable as possible for everyone attending. I usually then make samples of the dishes to let them taste and ensure they know what they are paying for. At that point adjustments can be made if need be.
- What education and/or training do you have that relates to your work?
I have a degree in culinary arts and many years experience in the industry. I was a sous chef at Guy Savoy so I'm proficient in French cuisine and I trained under chefs like Gordon Ramsay and Wolfgang Puck.