FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Every event is unique.I work with the client to stay within their budget while leaving no stone unturned to provide them with our best food and service.
- What is your typical process for working with a new customer?
I send the client sample menus.They select the items off of the menus they want I then review the items and sometimes make suggestions to complete the menu.I then send them a quote based on the items and service they would like.
- What education and/or training do you have that relates to your work?
My father was a professional Chef .I attended and was trained at the California Culinary Academy in San Francisco.I was best in class I have worked in professional kitchens for over 40 years. I have managed professional kitchens for over 26 years as head Chef.I was the Executive Chef for a busy catering company for 9 years.