FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My goal is to work with all budgets within reason but I will not shortcut the quality. I also offer discounts when I have large parties.
- What is your typical process for working with a new customer?
Communication is key. I like to know what kind of cuisine the customer wants. Also, if there are any food allergies or dietary restrictions I need to be aware of. I also need to know if the client is needing their event staffed, any rentals or also a bar or bartenders.
- How did you get started doing this type of work?
My Southern roots run deep, all the way back to my home in Alabama where I began cooking with my grandmother at an early age. My love for food, bold tastes & quality ingredients began with her.