FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing starts at $50 per guests for breakfast, brunch, lunch, heavy appetizers or dinner. Plus $300 + gratuity per chef or waiter. Pricing for a bartender depends on the length of the event.
- What is your typical process for working with a new customer?
I speak with the client to get the details of the event such as event date, start & end time of event, city the event will be held in, guest count, clients preferred cuisine, clients budget & clients overall vision for their event.
- What education and/or training do you have that relates to your work?
I have an Associates Degree in Culinary Arts from Johnson & Wales University.