FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I usually charge by the hour with a minimum of 4 hours, however, some events are per person.
- What is your typical process for working with a new customer?
I inquire as to head count, dietary restrictions, food allergies, and preference of cuisine. I also ask what are likes and dislikes.
- What education and/or training do you have that relates to your work?
ServSafe Certification; Bachelor of Science in Culinary Arts; 14+ years experience