FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
To keep everything all inclusive is my goal. The cost for shopping, labor/prep, linen service (if needed), full set service ware (if needed), travel, and reimbursed thumbtack service charge fee are all included.
- What is your typical process for working with a new customer?
Whenever working with a new client it always starts with a message of interest. From there I like to set an over the phone appointment for that day or the next. During our phone consultation I will ask more detailed questions as to what sort of special occasion it is, how many people, whats your budget, what style of food you are hoping to serve your guests, if there are any food allergies I should be aware of... generally no more than 15-20 minuets of your time.
- What education and/or training do you have that relates to your work?
Le Cordon Bleu College of Culinary Arts- Patisserie and Baking A.O.S Serve Safe Certified food handler certificate Serve Savfe certified managers certificate American Culinary Federation Participant/Medalist