FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
In the world of catering there are so many variables that impact pricing, it is not prudent to have a one price fits all system.
- What is your typical process for working with a new customer?
I like to ask a lot of questions so i have a clear understanding of what the customers expectations are. Taking this approach allows me to be absolutely certain that we are a good match for each other.
- What education and/or training do you have that relates to your work?
I have a C.P.F.M certification, Certified Professional Food Manager. I am a self taught chef, however i have been extensively trained in Japanese cuisine . I also have over 20 years of catering, cooking, bartending, serving, and restaurant management experience. I have competed in cooking competitions.