FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I typically charge per person for a buffet style event, and per hour for a intimate fine dining service.
- What is your typical process for working with a new customer?
Finding out what types of cuisine the customer enjoys. Also being aware if they have any allergies, such as nuts or gluten.
- What education and/or training do you have that relates to your work?
I have worked in two 4-star hotels for 6 years, collectively. I have also worked in fine dining restaurants, and have a degree in culinary arts from New York Restaurant School.