- What should the customer know about your pricing (e.g., discounts, fees)?
- What is your typical process for working with a new customer?
We jump on a phone call to discuss your needs, how many guests need service, restrictions, menu preferences, and all the details to see if we'd be the right fit! Once we confirm details and finalize the menu, I'll send over the proposal and contract which you can sign, and then pay the deposit for groceries. On the day of the event, I arrive with plenty of time to plate and/or set up. At the end of the event, I request final payment.
- What education and/or training do you have that relates to your work?
I've worked in the food industry for 9 years, with experience as an executive chef, and training in a three-Michelin star restaurant.