- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based on my clients needs and budget. I price to what the menu and service will be for every event.
- What is your typical process for working with a new customer?
My process is first get to know my clients. I like to hear their ideas or vision of how they want their events to turn out. From there, I start suggesting my own ideas, menu and services. Customers need to be heard and overall given their money's worth.
- What education and/or training do you have that relates to your work?
I've been in the culinary profession for over 30yrs. I attended The California Culinary Academy. Le Cordon Bleu in San Francisco. I spent 13yrs as a corporate chef for a company that provided in house dining for major corporations around the bay area.