FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Yes its usually based on the format of the meal. l take into account the amount of meats, sides, beverages, and time needed to prepare and deliver.
- What is your typical process for working with a new customer?
I come from a sales and customer service background so I am personable, responsive, and accommodating when it comes to both new and old customers.
- What education and/or training do you have that relates to your work?
I'm constantly refining my craft taking needed classes as I love to master new things. My most recent was at CCSF (SF) and my next will be at Kitchen on Fire (Berkeley).