FAQs
- What is your typical process for working with a new customer?
I typically start off by asking the customers what they are trying to get out of our service. This will determine if the client will be an appropriate client of ours. After that determination, we go over the menu for the guest. After the menu is established we go over a quote.
- What education and/or training do you have that relates to your work?
3 of our chefs are currently getting Bachelors in Culinary Management. 2 Already have an Associates in Culinary Arts. Our Executive Chef has worked in a top 25 fine dining restaurant in the Bay Area.
- How did you get started doing this type of work?
We love to cook because we believe food is something that brings people together. So doing it in a larger scale was a no brainer. We want to bring San Francisco quality cooking and ingredients from the Bay Area.