FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing varies according to cuisine and services being provided.
- What is your typical process for working with a new customer?
Introduction... My experiences and education to hands on and Culinary Cuisine give me the opportunity to sayt down with a customer to suggest and listen to what that would like. My customer has the opportunity of telling me what types of cuisines, bland or spicey, sweet or salty. Would it be a plated affair, drop off and or buffet. Their preference of how they would like to be served or their guest served. AN Opportunity to discuss budget needs and suggestionsonhow to deliver the best possible service.
- What education and/or training do you have that relates to your work?
I have years of experience from a small tot watching my parents cook, and partaking in that experience. I am a Culinary graduate. I have years of experience in banquet services as a ait staff and food preparation and delivery. I have traveled around tbe world exposing me to different types of cuisine suchas: French, African, European, Mid-Eastern Latin and Spanish. I am customer oriented and my focus is to please. I own Wilktion's Cuisine, LLC.