FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
For any events over 50 I offer a discount per person
- What is your typical process for working with a new customer?
First a phone consultation to see if I can meet their needs. If they choose to work with me we discuss specifics and they make choices of meats ect. I keep in touch up until their event and during to make any changes necessary.
- What education and/or training do you have that relates to your work?
My cooking “education”comes from the best teachers possible….Family! Traditional family recipes passed down for generations! I have taken a number of courses in food safety and just became certified as a food handler by the health and safety administration.