FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We offer per plate, per pan Large or small and ale carte.
- What is your typical process for working with a new customer?
We prefer a catering contract with all the details of the event.
- What education and/or training do you have that relates to your work?
I have over 30 years of cooking experience, 20 years of catering experience and 60 hours of culinary courses from Southwestern Illinois College, Southern Illinois campus