FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My rates vary depending on the job I am hired for. I charge hourly for savory catering; per person for weddings so there will be no issue with having too little cake; everything is negotiable, and I do ask for a deposit.
- What is your typical process for working with a new customer?
I ask a lot of questions so I can have a fine idea of what they are looking for. It is all about their vision and how they want their event to turn out. Foof these days is no longer a sidebar but a centerpiece. It's my job to understand their ideas and work my hardest to see it come true.
- What education and/or training do you have that relates to your work?
I am a trained Chef from Johnson & Wales University. I have my AS degree in Culibary Arts as well as an AS degree in Baking and Pastry Arts. I finished out my four years with a Bachelers in Food service Management and am about to embark on my Graduate degree in 2017. I also stage, which is the kitchen term for "work for free" a few times a month to stay on my toes with the local restaurants. It really helps a Chef stay in perspective with the food scene these days.