FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
No I dont. It depends on what the customer type of food,number of people, and catering service they are requesting
- What is your typical process for working with a new customer?
I would like to be personally contacted by the customer so we can talk about designing a menu to fit their needs before giving a quote.
- What education and/or training do you have that relates to your work?
I started in a restaurant at the age of 12. I have over 25 years experience cooking. I went to culinary school out of high school.Then i went on to be a kitchen manager .I was an executive chef at a resort for a number of years. I then went back to school and got my restaurant and hotel management degree. I am also ramp and serve safe certified.