- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is determined by my two service styles. Family style dinner or Tailored plated style.
- What is your typical process for working with a new customer?
Getting them on a phone appointment so we can determine what style of serviced best fits their needs.
- What education and/or training do you have that relates to your work?
Le Cordon Bleu College of Culinary Arts. 7 years in the restaurant industry 5 years as a head chef.