FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My quotes are all based upon the head count, clients Vision and overall expectations of myself. I then proceed to give a quote respectful to my clients budget.
- What is your typical process for working with a new customer?
I first get to know what vision my client has for their event, after understanding every detail I get to know their must haves, have nots and guests favorites. Once I have an understanding I curate a menu with or without my client. Once we have passed the detailed information I then show up and amaze!
- What education and/or training do you have that relates to your work?
I went to the Art Institute for my culinary degree, I’ve worked for professionals such as Chef Amaris Jones. I’ve traveled and cooked in different countries. I have had professional pairing lessons with World renowned Chefs as an internship. I have professional pop up shops for the NBA and Google.