FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing for Chef Services is based upon the menu selection. Pricing for Bartender, Wine Classes is per hour and can be negotiable.
- What is your typical process for working with a new customer?
I like to get as much information as I can about your event. Where is it located? Who are your guests? What kind of food do you like ? These are just some of the questions I like to start off with before creating your menu. I also like getting to know you and having you involved in the process, this gives you the ability to feel secure that you are getting exactly what you're paying for.
- What education and/or training do you have that relates to your work?
B.A Culinary Management, Le Cordon Bleu Serv Safe Certified Food Manager Level 2 Sommelier, International Guild of Sommeliers Chef Instructor, BOH & FOH