FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Every menu is thoughtfully curated and priced according to your event size, service needs, and vision. Quality is never compromised.
- What education and/or training do you have that relates to your work?
Food Manager Certification. Past line cook. Culinary courses in Mexico.
- How did you get started doing this type of work?
Not new to this. True to this. Natural state.