FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I do not. It depends on what the client is looking for exactly. Generally for catering or drop off meals, the price is per person per meal.
- What is your typical process for working with a new customer?
Through thorough communication find out their vision, needs and ideas. Work together to ensure expectations are clear and as a team to create a fantastic, satisfying experience for all involved.
- What education and/or training do you have that relates to your work?
Graduate of the Culinary Institute of America, Hyde Park, NY. Over fifteen years of on and off premise catering experience including but not limited to: weddings, anniversaries, birthday parties, business meetings, holiday functions. Many years of menu and recipe development.