FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
The pricing depends on the type of event the client is looking to host and the guest count. A basic menu served buffet style using biodegradable disposables is less costly to produce versus an upscale sit-down dinner with high-end food, specialty linen, and full-blown decor. We can provide both or something in-between.
- What is your typical process for working with a new customer?
First, we gather information about the client's food preferences and event vision, then we design a menu and event proposal that suits their style and budget range. We also take into consideration special requests that they may have.
- What education and/or training do you have that relates to your work?
I trained with celebrity chefs at a Guide Michelin restaurant in Europe. The establishment was a destination for famous entertainers such as the Rolling Stones. Afterward, I worked at restaurants in Sweden, France, Canada, Colorado, and California in addition to owning a restaurant, catering business and a cafe. I am also a certified event planner, and my formal education is in art, design and film photography.