FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
As goes pricing, it all depends on what the customer is looking for, such as product and the quality of that product. Also, whatever job site that I go to, it also depends on the equipment that is available(or not), whether I have to rent something, or buy it. I have been collecting kitchen equipment for many years now, so I do have quite a bit of things that I would use, and not need to add on expenses to a bill. Also, throughout the years, I have networked and met a lot of great people that I can get pretty good deals with that I will also extend when billing the guest. I have been planning on doing this for quite awhile now, so I wanted to be prepared and give the best possible deal I can.
- What is your typical process for working with a new customer?
I love the interaction with new customers I love hearing what they're looking for and maybe throwing out some of my ideas that could potentially create a better experience. No matter what, the experience is a team execution. Whether it be with guests, staff or just something someone saw that they wanted to try for themselves.
- What education and/or training do you have that relates to your work?
I never went through any traditional schooling/training. Just worked my way through the ranks with hard work, teaching chefs, and trial and error. I've learned so much with a lot more learning to go.