FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our pricing formula is basic to this industry: food preparation labor cost, plus food cost, plus delivery (when applicable). When requested, additional costs can include (but are not limited to) set up, wait staff service, and clean up. We don’t tack on frivolous fees, and tipping of our staff is always at the customers discretion. Additionally, depending on the size and scope of the client’s event, we will make suggestions on how to reduce costs whenever asked to do so.
- What is your typical process for working with a new customer?
We prefer an initial phone conversation with the client to get all pertinent information, and then follow up with an estimate and a proposed menu. After that, together with the client, we can make any alterations necessary to suit the client’s requests and needs. Whenever requested, we are also happy to meet face to face with clients at our production facility or café.
- What education and/or training do you have that relates to your work?
Our chef began a career as a graphic artist while he was still in high school and cooked as a hobby. He put himself through culinary school at Los Angeles Culinary Institute where he graduated at the top of the presidents list. Throughout school he trained with and later went on to work with A.C.F. Certified Master Chef Raimund Hoffmeister. After graduating, the chef worked his way up the hierarchy in the kitchens of Specialty Restaurants Corporation, which had over 30 properties, before going on to spend over seventeen years as a pastry chef. Our chef has worked years as an executive pastry chef for Nobu, Michael Mina, and the Wynn Hotel, amongst others.