FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I have a standard daily rate for production, an additional hourly rate for onsite service, cost of groceries will be billed in addition to my fees. Receipts may be provided by request with invoices for your records. Flexible rates may apply with longer term contracts, large events, and additional services such as design, procurement, additional staffing, and preserved goods. For events consisting of parties greater than 12, a 50% deposit will be required.
- What is your typical process for working with a new customer?
To start, we will discuss the scope of your needs, and how to best have them met. Whether that entails a vision for your event, personal tastes and favorite foods, dietary restrictions or preferences, and/or additional assistance in regards to each unique situation. Based on the season, we can then start exploring sample menus. Further details such as site visits, equipment assessment, staffing, and confirmation of dates, times, and expectations will be provided in writing for clarification purposes for both parties. It is my goal to ensure an easy process, and will do my best to address concerns and reduce any associated stress. I excel at identifying potential challenges, opportunities, and creative solutions to keep your event, party, or personal service as seamless as possible.
- What education and/or training do you have that relates to your work?
I have had the opportunity to work in nationally renowned restaurants around the west coast, with many amazing chefs and hospitality professionals. With over 25 years in this industry, I worked my way through a three and a half year patisserie apprenticeship, managed various departments in the kitchen, oversaw operations in large establishments with many facets, and owned and operated two restaurants of my own. I studied art and cultural historical studies in university when I was younger, have traveled extensively throughout many countries, worked in project management, completed a certificate in holistic nutrition and specialty diets, am an avid gardener with a 1/4 acre under cultivation, live with my partner and his daughter, and am currently working on a more in-depth degree in nutrition. As a life-long learner, I am influenced by all of my experiences, and incorporate them in to all that I do. I enjoy bringing these many facets together to engage with my clients in a meaningful way that will provide them with beautiful food.