FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our pricing is separated into employee cost, food cost and cost of rental equipment. Our Chef's time is charged at $35/hour, additional service staff and cooks are $20/hour.
- What is your typical process for working with a new customer?
We like to learn more about what our costumer is looking for. Everyone has a unique idea in mind for their event, food preference and dietary restrictions. We do our best to work with our costumers to provide a perfect experience.
- What education and/or training do you have that relates to your work?
I have a Culinary Arts degree from Olympic College, as well as 6 years working in fine dining restaurants in the Pacific Northwest. My main influences have been French, Italian and Spanish cuisines.