FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is easy....I charge only for my time. Parties larger than six individuals should expect rentals....but not always necessary.
- What is your typical process for working with a new customer?
I always like to video chat or meet for coffee. It is always good to know what a client's like's and dislike's are....including allergies. This time is also good to exchange work history and what would be expected from the chef....ME!
- What education and/or training do you have that relates to your work?
I attended the Art Institute of Houston I have a management level ServeSafe certificate