FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
As mentioned previously, I typically like to determine a client's budget and work backwards. I provide as much as possible to remain within budget, and it typically works to my clients' benefit. The 2 major factors involved in pricing: economies of scale (i.e., the larger number of guests, typically the less cost per person for a particular menu item) and market pricing/seasonal choice and availability. Also, staffing is determined based upon desired serving style (drop-off/set-up only; buffet; tray-passed; sit-down table service).
- What education and/or training do you have that relates to your work?
I am constantly in contact with Orange County's and Los Angeles' top event planners, and other chefs whom I respect and admire, in staying current with the latest trends. I am also always working on developing new menus as well as searching for the freshest and best ingredients to use in preparation for my events.
- How did you get started doing this type of work?
My mother is one of the most talented cooks I know, and she was definitely a major influence in my passion and interest in cooking. After college, I co-founded a food manufacturing company that I ran for several years ("Heaven's Bistro", the first low-fat, super premium pizza on the market in the early 2000s. I personally created and developed the BBQ Chicken Pizza, rated the best tasting low-fat pizza on the market by Men's Health Magazine in the June 2006 issue). It was a natural transition to segue into catering.