FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We never charge more than we have to, and try to base prices on market costs.
- What education and/or training do you have that relates to your work?
Constantly trying new seasoning, cooking methods, and meats.
- How did you get started doing this type of work?
From the saying do what you love and you will never work another day in your life.