- What should the customer know about your pricing (e.g., discounts, fees)?
I offer an all inclusive price that includes ingredients, procurement, onsite execution, service, and clean-up. My pricing is based on the size of the event, ingredients requested, and the amount of prep time required. Since I make everything from scratch, my food does tend to be prep heavy. However, I am certain that you will be able to taste the difference.
- What is your typical process for working with a new customer?
I prefer to work with clients that want a unique experience with better-than-restaurant food. I listen to the client's needs and wants and tailor a menu specific to them.
- What education and/or training do you have that relates to your work?
Culinary School - Art Institute of Atlanta Court of Master Sommeliers - Level 2