FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I prefer to stay flexible, that way we can fit my services and abilities to fit the right client, and vice versa.
- What is your typical process for working with a new customer?
I first find out what their vision for the event, or what it is they want to learn, or the clients favorite foods, is a good place to start.
- What education and/or training do you have that relates to your work?
I have 20 years experience in the food industry. I am an honors graduate of The Culinary School of the Rockies, and I have held such positions, as Lead Line Cook, Sous Chef, Chef de Cuisine and Executive Chef.