FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I try to be very fair with prices and invite customers to discuss anything they question further. I have been working with food for over 20 years and know the costs to purchase and produce amazing results. I can work with budgets to get a superior result.
- What is your typical process for working with a new customer?
My process with new clients is getting to know what they really are looking for to the best of my ability by open communication regarding menu, budget, type/style of event and sharing with them my experience to get a detailed map for a successful event. After an initial view of my quote and background I like to start an open dialogue to let them know we are working towards the same goal.
- What education and/or training do you have that relates to your work?
My education background has come both from schooling and doing the work required for experience. I started cooking when I was 16 years old and have never looked back. When ya know, ya know! I started working weddings and private event on a beautiful beach in Maine where we focused on weddings and member driven private functions. I have been working for the past 8 years with caterers doing virtually every kind of event imaginable in the San Francisco and greater San Diego areas. I have managed companies and events as well as worked with diverse catering companies to gain experience and learn other tricks and techniques.