FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Each event is different. It starts with what the client wants. I work with each client to determine his/her budget, and from there I can develop a meal to fit within the boundaries of the budget, accounting for food, labor, equipment, etc.
- What is your typical process for working with a new customer?
I like to really understand the customer's vision of what he/she wants for the event and go from there. I'll gather information regarding the planned event site, budget, theme (if any), occasion, etc. From there, I can plan out a menu that fits the style of event and is bound to please the guests attending.
- How did you get started doing this type of work?
I got into cooking after graduating summa cum laude from Hampden-Sydney College with a B.A. in economics. I had always loved cooking growing up and decided to give it a shot the summer following graduation. Since then, I haven't looked back. It's been a constant learning experience, and I continue to love what I do.