FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
As a general idea, I have a low, medium and high pricing for dinners and events. Much depends on the customers budget, what food they are interested in and the quantities.
- What is your typical process for working with a new customer?
I generally like to speak by phone to have a better understanding of specific needs, dietary issues and choices of cuisine. For large parties I will travel to the location if necessary prior to the event. After speaking with the potential client I provide sample menus based on our conversation and clients needs.
- What education and/or training do you have that relates to your work?
I am a graduate of Hotel Restaurant School with a degree in Culinary Arts. I have also studied Sommelier school for three years and am an ASI Asscociation of Italian Sommeliers. I have owned and operated 4 restaurants and have worked as a Chef extensively in Italy, France the Caribbean and the US .