FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
The price is based on several factors, such as; food, the number of menu courses, style of event, and location of the event.
- What is your typical process for working with a new customer?
1. Receive inquiry information. 2. Respond to inquiry with a proposal menu 3. Client review and/or add suggestions 4. Send final menu with quote to client 5. Receive client approval and payment 6. Enjoy your event 7. Possibility for the client to leave service review 8. Client contacts for another event.
- What education and/or training do you have that relates to your work?
I am Italian born from Milan. I attended ALMA Italian culinary school. I worked at: La Buca-Italy received Michelin star during my service Michael Mina Test Kitchen - San Francisco A16 - San Francisco Old Bus Tavern - San Francisco