It’s free with no obligation to hire
Hired 1 time
Photos and Videos
Birthday or anniversary party,
Bridal or baby shower,
American - casual,
American - formal,
Mexican or Latin American,
American - Southern,
Mediterranean or Middle Eastern,
- What should the customer know about your pricing (e.g., discounts, fees)?As food prices fluctuate with inflation, weather and transportation so do my prices. I feel I keep them reasonable and competitive. I am a from scratch chef, farm to table, and my cooking school classes sell my catering and my catering sells my classes. I cater usually 1 wedding per weekend, 3 total per month, and I am present supervising my staff from set up, appetizers,food service and take down. I have never run out of food and never had anything buy wonderful comments about the meals we provide for our receptions.
- What is your typical process for working with a new customer?Once I receive a bit of information then I personally like to chat with the client because there are so many facets of catering especially dietary restrictions. I also like to know what types of foods they absolutely love and what they are really looking for because there are so many options within all the price ranges.
- What education and/or training do you have that relates to your work?I have a Bachelors from Cal Poly and am a graduate of Cordon Bleu Paris. I also have attended many other international cooking schools, have taught at Alan Hancock as well as Cal Poly, SLO. I also have worked with the private kitchen staff at Hearst Ranch, training their cooks, and consult with many local restaurants improving their menus. I have had my cooking school for 19 years and my catering business for 12 years.