FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is always per event as the work is entirely custom. Servers and bartenders are charged by the hour.
- What is your typical process for working with a new customer?
The first step is to get a basic idea of what the client's food needs are: for whom, day and date, location, palate, sensibilities, etc. Second I like to get to know the client, what are their favorite meals? Perhaps their favorite restaurants also? Afterwards I will submit no less than three sample menus for the event at a low, medium, and high price point. From there I will work to finalize a menu at a fair price for the client. A brief contract outlining the details of the event will need to be reviewed and signed and then on to the event.
- What education and/or training do you have that relates to your work?
I am a graduate of SCI (Scottsdale Culinary Institute now the Cordon Bleu Institute of Scottsdale) class of 1991.