FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on menu selections, guest count, level of service, and customization. For full-service events using premium ingredients, pricing is typically structured per person. Custom desserts are priced by size, design, and detail. Clear estimates are provided once event details are confirmed.
- What is your typical process for working with a new customer?
I begin by learning about the occasion, guest count, and overall vision for the event. From there, I guide clients through menu and service options that best fit their needs, space, and comfort level. Once we align on direction, I provide a clear proposal and handle the details so clients can relax and enjoy their celebration.
- What education and/or training do you have that relates to your work?
CSULB 2004 graduate ... Bachelor's in English Education Creative Writing Certified Culinary Graduate from Le Cordon Bleu Culinary Institute ... 2006