FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Most of my work is custom menus specific to the clients needs and desires. I also provide varied service levels from drop off to full service. My prices are very competitive, while maintaining great quality and flavor. Prices vary. I can work with budgets to provide the best value for clients.
- What is your typical process for working with a new customer?
Some of my customers know what they want. In that case, our initial meeting is focused on them telling me their vision, and how I can help make that happen. We explore any physical attributes or constraints of the venue, finalize the menu and service requirements. Then I provide a firm quote, and the client's work is done. Other clients aren't sure what they'd like to serve. In that case, I start by asking questions and providing sample menus and ideas. This "food for thought" is often a spring board to great, creative conversations that turn into menus and plans. Regardless, my goal is to bring the client's vision to the table.
- What education and/or training do you have that relates to your work?
I have 15 years experience in the catering industry, much of it owning and operating my own business. I studied Culinary Arts at Escoffier International Culinary Academy I was the Coordinator of the Cooking School at Cooks of Crocus Hill, in Stillwater, MN from 2015 to 2017. After moving to St. Croix County, I started my catering business here in our new location. I also have Food Safe Certification.