FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
there really is no standard pricing per say, I do have a list of things I have to include in the pricing though (food costs, place setting rentals if needed, glassware, assistants if for a larger party) All these things are factored into the finial price.
- What is your typical process for working with a new customer?
I like to discuss any dietary restrictions up front before we talk about possible menu options. then it's on to the exciting part, the menu. Once the menu is decided follow on questions such as what else is needed (linens, center pieces for tables, platters, ect) then a finial price is negotiated. Event is hosted and everyone leaves SMILING
- What education and/or training do you have that relates to your work?
I have 20 plus years cooking in my own home. I also cooked for many command level events while I was in the Navy (100+ personnel per event). I am a graduate of the Culinary Institute of Virginia.