FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing will always fluctuate depending on preferences, and I am always willing to sit down and chat about those prices.
- What is your typical process for working with a new customer?
I like to find out any dietary restrictions/allergies from the get-go. I take food allergies very seriously, and will always work around what a client needs. Next, I like to find out what dishes/regional cuisine my clients are looking for- based on that, I can plan menu options and work on pricing. Set up and delivery will vary with each party we plan.
- What education and/or training do you have that relates to your work?
I have an Associates Degree through Le Cordon Bleu. I have worked in some of the best restaurants in Austin, and have used my position at those restaurants to do charity dinners whenever possible.