FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My standard pricing system is usually a fixed cost per person or based on the type of event requested. My pricing will be focused to meet customer budget and cover the cost of food supplies, staff and labor.
- What is your typical process for working with a new customer?
First, we like to provide a sample menu for the type(s) of cuisine that is requested by the customer. We aim to get all desired items onto the menu and answer any questions. Then we provide a pricing structure built around the customer's planned budget that will cover all costs as far as food, staff and labor.
- What education and/or training do you have that relates to your work?
I am self-taught growing up behind many different types of cuisine and working behind a handful of wonderful chefs. I grew the love for cooking at a young age and always looked to recreate the feeling of having a home cooked meal brought to the table. Presentation is important to me yes, but most of all bringing the right flavor profiles to the pallet is what excites me to cook with a passion for flavor vs. presentation.