FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is mildly flexible
- What is your typical process for working with a new customer?
I like to get to know my clients on a personal level in order to provide the best experience. The first thing I always do is acknowledge any allergies or dietary restrictions. Next I like to find out what types of food the guests absolutely love and absolutely do not like, as well as what they grew up eating, so that I can create a menu based on these foods. Lastly I like to know if there is or isn’t a budget that we’re working with so I can give my client the best experience while accommodating their price range.
- What education and/or training do you have that relates to your work?
I grew up in the kitchen, learning aged old recipes and receiving secret ingredients and tips from home cooks whom I hold dearest to my heart. I studied Culinary Art in the Bay Area and decided to start my own business once I graduated.