FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My prices are determined by the size and type of the event, the number of guests, menu planning, equipment needed and the cost of food.
- What is your typical process for working with a new customer?
I like to sit down with them and go over their vision, any likes and dislikes and then create a menu together.
- What education and/or training do you have that relates to your work?
I have a nutrition and culinary degree and I am serv safe certified. I completed a cooking internship at the Hotel Mediterraneo in Florence, Italy. I also have a cosmetology license and take color and cutting classes on a regular basis so I'm current on trends.