FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing structure is straight forward and detailed. If there will be any differentials down the line (i.e. billing that differs as a result of additional hours worked) this is clearly notated in the event proposal.
- What is your typical process for working with a new customer?
I gather as much event information as possible and help to guide the client toward getting details ironed out so that they can be guests at their own event and free from worry.
- What education and/or training do you have that relates to your work?
I am a classically-trained, well-traveled chef and I am constantly reading articles and learning new techniques pertaining to culinary arts. I cook and experiment with new ingredients daily. Los Angeles is a true cultural melting pot and I spend a considerable sum of time sourcing local markets that feature ingredients from around the globe.