What should the customer know about your pricing (e.g., discounts, fees)?
Instead of having a complicated tier system for how much to charge our clients, we charge simply by food ($ per person) and for labor, which varies depending on the size of the event and its complexity.
What education and/or training do you have that relates to your work?
We are always experimenting, reading, and trying new things.
How did you get started doing this type of work?
Serendipity?
What types of customers have you worked with?
Pizza, charcuterie, salads.
Describe a recent project you are fond of. How long did it take?
Teaching 50 16-year old girls how to make pizza and cooking their creations in a client's oven that was a little too small in size. It still worked out though, and the client was delighted.
What advice would you give a customer looking to hire a provider in your area of work?
Don't choose a provider based on price alone. You may regret it!
What questions should customers think through before talking to professionals about their project?
That it's hard work and requires a lot of attention to detail.
