FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I am willing do to a reasonable price match.
- What is your typical process for working with a new customer?
I do a consultation first. Figure out what my customers taste buds are, likes, dislikes and if there are any allergies. That’s extremely important.
- What education and/or training do you have that relates to your work?
I have attended Le Cordon Bleu and Scottsdale Community Colleges culinary program. I was also an executive chef of a 24 hour restaurant.