FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
The pricing depends on volume, quantity, and particular foods requested.
- What is your typical process for working with a new customer?
We like to make sure that we have the overall vision of what the client is looking for so that we can do our part to capture that theme within the edible delights that we prepare. We also like to get a headcount of the people that are invited to your event, and any particular allergies and dietary restrictions that we can accommodate.
- What education and/or training do you have that relates to your work?
-SafeServ Food Handler Sanitation Certificate -LATTC Culinary Student -Wilton Cake decoration certificate -Trained by Le Cordon Bleu chef for personal chef service. -Worked with Wolfgang Puck catering during high profile events. -Banquet catering training -Wedding and cocktail training