FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Mainly food costs and labor and if I have to travel long distance I charge for gas...
- What is your typical process for working with a new customer?
I like to have an idea of what kind of food you are wanting to serve. I will build a couple of menus based on those foods that have been chosen. I will present those to my customer and when the menu has been chosen I will setup a time and place to do a tasting based off that specific menu.
- What education and/or training do you have that relates to your work?
I studied at The international School of Culinary Arts and I also have worked under some great chefs who have taught me different styles of cooking and different techniques.