FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I like to work with your budget. There is something for all price ranges and most of the time negotiable.
- What is your typical process for working with a new customer?
First determining what the customer is looking for according to the type of event and the budget we are working with. We will ask about food allergies. After deciding on a menu, I will send an event order with the menu, along with full details on previously decided price, number of guests, date, time and location of event. The deposit must be paid 3 days prior to the event as well as a final head count. This final head count will be a minimum guarantee. Total balance is due the day of the event.
- What education and/or training do you have that relates to your work?
I went to the school of hard knocks! Grew up in a family that cooked everyday of the year. I started working in restaurants, country clubs and resorts in 1996. Burried myself in books, The Food Network, and the internet as much as I possibly could've. I've cooked all over the states including Northern Colorado, Tampa Florida, Salina Kansas, St. George Utah, Big Sky Montana and here in our beautiful southern California. I have been the Executive Chef for properties exceeding 6 million dollars in revenue per year with events for 600+ guests. I now utilize the skills I have learned throuhout my career to do what I love in the company of home entertainment.