FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I do discounts for big party’s or military
- What is your typical process for working with a new customer?
I like to call and talk to any customer to build a menu based off of their budget. Figure out how I will need to prepare food weather it’s on site or dropped off, and figure out any other specific request.
- What education and/or training do you have that relates to your work?
2 years culinary arts & 10+ years as a chef