FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I meet with the hosts and gain an understanding of their wants and goals. This allows me to understand the scope of the event and provide appropriate pricing. No two parties are the same, everyone has different wants and desires.
- What education and/or training do you have that relates to your work?
I continuously seek knowledge about food preparation and maintain my ServeSafe Certification so I am aware of all improvements concerning food handling and safety.
- How did you get started doing this type of work?
By accident and the Grace of God. I was 11 years old and my dad was going to an employee only event about 1/4 mile from the house. I couldn't go with him. So at 6am I rode my bike to the facility, this was back in 1969, and asked for the boss. I told him I wanted to work and he asked why. I told him my dad was coming and I wanted to be with my dad. He said I can't hire you to hang out with your dad. I said no problem, I'll work, but I'll want to say hi to my dad. At the end of the day the boss asked me if I wanted to work the next day. I worked with him for the next 7 years learning all I could. He died in 1976 and I started on my own in 1976 shortly after his death. I'm carrying on a tradition. Robert O'Brien and Matty McHugh were great inspirations and teachers, may they rest in peace.