FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We use the freshest,organic locally resourced products available, creating a farm to table experience which will ultimately determine the cost of the event. Negotiation is always a possibility
- What is your typical process for working with a new customer?
Meet and greet or phone consultation if client is not in area, venue walk thru, menu planning and pricing. Constant communication with client is imperative. We are discreet with our client business relationships.
- What education and/or training do you have that relates to your work?
Chef Stephanie - Le Cordon Bleu Culinary Academy, high end resorts, personal chef for the elite Chef Ken - California Culinary Academy, Senior Corporate Chef for private equity golf clubs worldwide