FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing can vary based on style of food, quality of ingredients, service level (basic vs white glove etc), and decor (if needed)
- What is your typical process for working with a new customer?
I like to "meet" with a new customer (in person on virtually) so I can really understand them, their desires, likes, etc to help me provide the best proposal for your needs.
- What education and/or training do you have that relates to your work?
I started cooking over 20 years ago straight out of school in the UK (where I am originally from), and have been lucky enough to work all over the world from AA rosette restaurants to banquets for Royalty.