FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
New customers receive a 10% discount on services. My goal is to provide exceptional food service. I don't have any hidden fees or costs. Customers know up front exactly what they will be paying for and I will always provide documentation stating applicable taxes, delivery fees, etc. Additionally, I will strive to maintain and stay within the budget requests of the client giving them options to help them stay within their means.
- What is your typical process for working with a new customer?
I prefer to meet a new customer face to face. I want them to see me and get a feel with whom they will be doing business with. It is very important to create a good relationship from the very beginning and have clear lines of communication. My process will include an initial meeting to get all of the important event information. Inform the client of my culinary history and background Provide menu ideas, costs and suggestions.
- What education and/or training do you have that relates to your work?
I have been cooking since the age of 11. I grew up in restaurants as both my parents were accomplished cooks. Both my parents held two professions. My mother was a professionally trained fashion designer and baker. My father was a professionally trained electrical engineer and 30 years of culinary training and full restaurant service chef. I graduated Highest Honors, First in my class from Le Cordon Bleu Culinary Academy. I have well over 20 plus years of cooking experience.