- What should the customer know about your pricing (e.g., discounts, fees)?
The cost of an event varies widely, and is dependent on the menu and additional services. It is helpful to consider specifically the menu budget per guest. From this, I can help you determine what can be offered at the event. We can plan and execute the entire event from start to finish, or simply provide the menu.
- What is your typical process for working with a new customer?
I always like to review the logistics for the event: Estimate for number of guests, venue, if there is an onsite kitchen, will it be a drop-off, set-up, or full service, and kind of event. The fun part is going over the menu. This is more a collaborative process, as I will take the client's preferences and dietary requirements. From this point, I would create a special menu with various options, and we go from there.
- What education and/or training do you have that relates to your work?
I worked in the restaurant industry for 7 years, and then in the hospitality industry for another 5, so I really understand how to serve diners, not just with great food, but with a great dining experience. The two go together. As for the cooking, I am completely self-taught. Initially, I wanted to master cooking for myself. When I had my kids and I discovered all their food allergies, my passion for cooking creatively went up a notch and it became imperative to me that I was an expert chef. I have run various iterations of food businesses over the years-all with the common theme of highest quality, farm-to-table, creative, and crafted.