FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
No, I price each event as it comes in.
- What is your typical process for working with a new customer?
Telephone interview Face to face interview, generally held at clients home. Discuss dietary and health issues, allergies, etc. This would be the process as a personal chef.
- What education and/or training do you have that relates to your work?
20+ years of restaurant ownership. Hundreds and hundreds of successful caterings, ranging from tall ships and moving trains to the opening of The Festival of Arts.