FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on the current market cost of food, labor and other expenses unique to your event [rentals, flowers, transportation, etc.]. There are no hidden fees; every item is discussed and included in the contract.
- What is your typical process for working with a new customer?
When we first talk, I will listen to what you need. I will ask questions to explore your preference, including the menu, special dietary requirements and whether you want a plated, buffet or family style delivery. Then I will prepare a quote and upon your review, adjust the quote based upon your feedback. When the quote suits your desires, a contract will be prepared and your deposit will secure the date.
- What education and/or training do you have that relates to your work?
I have been cooking since I was 11 years old and have been hooked ever since. I graduated from Santa Rosa Jr. College in Culinary Arts, Baking and Pastry. I honed my skills working with established caterers, wineries and restaurant chefs in Napa and Sonoma Valleys, as well as retreats in California, Arizona and North Carolina.