FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We base our services on a number of criteria including, but not limited to: cost of food, number of dishes served, number of guests served, amount of time involved in performing the service, etc.
- What is your typical process for working with a new customer?
We meet with the client at least once prior to the scheduled event to discuss the desired menu. We continue to communicate with the client to finalize a menu or a quote prior to the event.
- What education and/or training do you have that relates to your work?
Both Greg (Moose) Lopez and Mikey Guzman (Goose) are classically trained chefs. They graduated from Texas Culinary Academy with associates degrees in Le Cordon Bleu Culinary Arts. Both have been cooking in professional kitchens since their graduations. Additionally, Moose and Goose spend their off time studying and practicing their craft because they believe one is never too good to improve their skills.