FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
No I don't have a standard pricing structure. I feel that every client and event is unique and so I like to get a full understanding of what is required before I decide on a price.
- How did you get started doing this type of work?
I worked in the Costco bakery for a couple years and realized how much I enjoyed working with food as a profession. Unfortunately there's not much creativity in a Costco kitchen so I quite to start my own catering company. I've worked at the Claremont Colleges as a Chef for Bon'Appetit catering the daily Staff lunch as well as office meetings, lunches, and conferences.
- What advice would you give a customer looking to hire a provider in your area of work?
If the job is for catering, list everything you need the professional to supply, for example plates and cutlery. Are there any special diets that need to be concidered. Do you have specific dishes you want to be served?