- What should the customer know about your pricing (e.g., discounts, fees)?
My per/person pricing makes things simple to calculate. If you need to add someone at the last minute, no problem! I provide the estimate for the added cost of groceries so that everything is transparent from the start.
- What is your typical process for working with a new customer?
First I like to reach out and introduce myself and get to know my potential clients and let them get to know me. Second I like to get a clear idea of their needs and wishes and assure them that I understand and am genuinely excited for an opportunity to share my art and elevate their experience. Next I provide a detailed summary of our discussions and a suggested menu. Once the menu is agreed apon I send an agreement via email explaining my deposit and cancelation policy. Then I worry about everything food related from there! I do all the shopping, prepping, cooking. and cleaning. I also provide the service staff if needed. If a client would like to rent their dishware from a rental company, I send a list of the number and types of plates/cups/cutlery we would need. If they would like to use their own serviceware I just need to be sent pictures of what Im working with. If you would like to use my dishware I can show you images of what I have in stock. Communication is the goal. I want you to get exactly what you want and elevate what would have been a great night with friends and family, to an experience you'll remember forever. So if you need anything or have any questions I'm here! 🙂
- What education and/or training do you have that relates to your work?
I attended the Le Cordon Bleu and the Art Institute to get my Culinary Management Degree and have worked under numerous, talented chefs.