FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing always focuses on the # of guests, cuisine/ingredient desired, portions per guest and serving needs with staff and courseware. I can plan out what you're envisioning on whatever budget you have on hand.
- What education and/or training do you have that relates to your work?
I'm constantly designing culinary menus and stylizing events for my customers ... the research and planning of something unique and different for my clients to adore is luckily never-ending.
- How did you get started doing this type of work?
Started at 13 as a prep cook in a busy kitchen....now I'm 31 and its all I've known and loved as a professional for as long as I can remember. Sometimes what you're meant to do ends up finding you...