FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is best to be all inclusive for catering events. Fixed pricing is easiest for both parties. If there are any additional costs I see arise along the way, we can discuss as they come up. I try to foresee any additional costs which I will add on a per person basis. Also, if there is any new ideas that come up for you, let's discuss them and we will figure out how to mold them in. For meal prep I charge for labor and groceries and the client will receive an invoice through PayPal with those costs.
- What is your typical process for working with a new customer?
Every customer is unique. The process starts with your vision and then I will help that come to life with ideas of food items, service styles, and price points, etc.
- What education and/or training do you have that relates to your work?
I have an associate's degree in culinary arts and a bachelor's degree in applied food studies from the Culinary Institute of America. My certifications include a ServSafe Food Handler's from CA, ServSafe, and OSHA 10.