FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is simply based on the amount of labor involved and the type of service requested for the job or event. I prefer to have an initial phone conversation with the client to get all pertinent information, and then follow up with an estimate. After that, together with the client, I can tweak any part to suit client requests and needs.
- What education and/or training do you have that relates to your work?
I attend 2 to 3 professional class series' per year. These are classes given by master chefs and not necessarily available to the general public. I also have a budget of several thousand dollars a year for professional publications and books on new industry trends and standards.
- How did you get started doing this type of work?
I began a career as a graphic artist while I was still in high school and cooked a lot as a hobby. By the time I made the decision to put myself through culinary school, I knew that I was going to use my artistic abilities to create things nobody had ever seen.