FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is structure so that you don't break the bank.
- What is your typical process for working with a new customer?
I like to get as much information as I can so I don't miss any details about the event.
- What education and/or training do you have that relates to your work?
20 plus years of fine dining and Le Corden Bleu graduate.