FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My price range depends on what type of service you would like and the type of meal. For instance; 5 course, plated dinner served and cleaned, or a buffet service or an appetizer party with passed appetizers and stationary platters.
- What is your typical process for working with a new customer?
As soon as I get an inquiry, I write back with a quote and what services are included. If you like my quote and profile I will send a sample menu taylored to your taste.
- What education and/or training do you have that relates to your work?
My family owned and operated restaurants when I was young and I have been a professional chef for 25 years. I learned my trade in Philadelphia working beside some the best chefs in the city.