FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I don't I believe that every event is special and should be treated that way. I believe in customizing a menu for someone within the price range they can afford.
- What is your typical process for working with a new customer?
My process begins with getting to know your wants, needs and expectations of me and your event, from that point on I like to customize a menu to your needs and budget, have a tasting if desired, then execute the event, and follow up afterwards.
- What education and/or training do you have that relates to your work?
I began to professional cook in the military, from then I have worked under some amazing chefs learning the trade while I work.