FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our pricing depends on the event and what is needed. Weather you need staff, dishes , equiptment rental ... These are all factors that play a role in producing a quote for a party or event. It is nice to be a budget or a starting point so that the client can get an idea or range of what an event costs. The more information a client can give to us the better we can provide a quote.
- What is your typical process for working with a new customer?
We like to talk to our customers to find out what type of service is needed . After we like our customers to answer a small questionair about what their food likes and dislikes and allergy information . Then we can prepare a specialized menu for them or they can choose from a list of our catering options. The more information our customer can provide the better we can give our services.
- What education and/or training do you have that relates to your work?
Chef Jenn of Green Mission catering has been cooking in the restaurant and catering business for last 20 years. Jenn is a native of New Orleans, Louisiana where she began her culinary training. She worked as a catering chef, for Chef Joel Dondis, of Joels Grand Cuisine. She trained many years under the toutelage of James Beard award chef Susan Spicer.Then moving to California, she worked as Executive Chef of the Gerson Institute for four years cooking organic vegetarian and vegan foods. She had done meal planning and prepared meals for clients in San Diego for the last nine years while raising two daughters. Green Mission offers the freshest foods prepared in a healthful manner. Our menu items can be catered to your requests and dietary needs.