FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Im easy and vary inexpensive, always willing to work with my customers parameters. It does mater on the specifics.
- What education and/or training do you have that relates to your work?
Yes, Internet, cooking channels, talking and sharing with chef friends and associates.
- How did you get started doing this type of work?
Worked my way through college after the military. Started as a bouncer, worked my way to the top. Done all aspects of the industry.