FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
my pricing system for cakes starts at 3.50 per slice, then it can go up according to type and style of decorations required. some products used to create certain design can be very costly to the decorator so these products cost more to add to a cake. for food catering the prices can vary greatly depending on the type of food needed. Example a pasta bar for an event wood cost the client far less than a steak dinner for the same amount of guests because meat cost more than pasta. prices still go per guest
- What is your typical process for working with a new customer?
I like to talk with over the phone to find out what concept or idea the new client has in mind. Then if we are in agreement I like to sit with the person if they are close to me address to discuss things face to face. Sometimes that is not always possible if it is a client that is far away so we might do things X drawing pictures or written bids that are forwarded to the new client. if bids are accepted then the contract is either delivered in person through the mail or through the internet.
- What education and/or training do you have that relates to your work?
I went to cooking school for one year when I was 19 years old and then I worked with two very good chef as an assistant chef and then at age 26 I became a chef myself during which time I also took some cake decorating classes and then through the years I have picked up new techniques watch tutorials and learned from people with more experience than myself. now that I am over 60 I have lots of years of experience under my belt while still trying to learn new techniques and styles.