FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
No standards...as all customers standards are different...always try and make a profit as it's a business , but my customers needs always come first and foremost before mine...if profit can be many things...monetary or the pleasure of seeing a fully satisfied customer.
- What is your typical process for working with a new customer?
What the customer wants is always what they receive...and that they are right!
- What education and/or training do you have that relates to your work?
Apprenticed through the ACF-American Culinary Federation in Montreal Canada, Boston Mass, Tuscany Italy, Paris, France, Stowe Vermont.\ Formal training-Johnson and Wales University 25 years as a professional chef 15 years as a chef instructor for all age groups.