What should the customer know about your pricing (e.g., discounts, fees)?
No. Due to the number of people and the menus that are selected.
What is your typical process for working with a new customer?
Build a positive relationship. Find out what they love about food and bring that to them with my skill level.
What education and/or training do you have that relates to your work?
Completed CIV. Worked at Croc's Bistro/Won March of Dimes for best desert/On Hampton Road Show. Owner of Wimbo's Your Personal Chef.
How did you get started doing this type of work?
Just followed my heart. I have been told that my food is amazing and I need to share it with people.
What types of customers have you worked with?
All types. Doctors/Fitness Instructors/Military/Business Owners/Teachers/Nurses/Chefs etc...
Describe a recent project you are fond of. How long did it take?
A family was giving their mother a retirement surprise party. The love that was with and in that family really touch me and my staff. It brought us close to them and made us feel like we where apart of their family.
What advice would you give a customer looking to hire a provider in your area of work?
Cheapest isn't always the best way to go. Do your research on who you are looking to hire.
What questions should customers think through before talking to professionals about their project?
If you are not getting a good feeling about that business then keep moving.