FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I don't have set pricing because a lot depends on the customer needs and budget. I do all scratch cooking so my food costs are very good.
- What is your typical process for working with a new customer?
I will meet with the client and discuss all the food options for their event. I am happy to make a sample of my cooking. My desire would be for you to recommend me, and use me for all your catering needs.
- What education and/or training do you have that relates to your work?
My experience includes all cook stations in 7 restaurants at Harrah's Hotel & Casino, Reno. From egg flipping to char broiling and fry or sauté ,I can cook any thing you like!