FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I price out for each client individually depending on the number of guests, the menu chosen, whether service is needed during the event or if drop off is requested. After a detailed phone conversation or email I can best quote my bid for the request.
- What is your typical process for working with a new customer?
The more specific a client can get about what they want for the food and food service for their event the better I can give them a quote. I usually ask a few questions before creating a custom menu for them to choose from for their event.
- What education and/or training do you have that relates to your work?
I studied at a small university in Aix en Provence in the South of France. They offered studies of French cuisine and I emphasized this in my studies. Now I mostly travel a lot and taste and take course in the cuisines I love. I've been cooking for people for over 20 years .