FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We have packaging that is based on 100 guests. Guest counts below 100 are subject to per person increases depending on the final number. We recommend to book low and increase guest count. This way there are no increases in the per guest price.
- What education and/or training do you have that relates to your work?
Aside of having grown up in restaurants, I have been studying culinary with CIS materials, working with other chefs and personal trials on a consistent basis.
- How did you get started doing this type of work?
I was born and raised in a family who owned a chain of restaurants.