FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I do not have a standard pricing system. I work with my clients to offer an amazing meal with the budget they have to work with
- What is your typical process for working with a new customer?
We connect thru email and phone. I will come to you to discuss your needs and wants. We will determine a menu and timing. Day of event show up with the food. Cook it, serve it, clean up, and disappear.
- What education and/or training do you have that relates to your work?
I worked in the Los Angeles area for 10 years prior to attending the California culinary academy in San Francisco in 1980. After graduating in 1982, I excepted an executive chef position in Calistoga Napa valley. I then worked for another 30 years in restaurants and catering before returning to the South Bay.