FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Often it is based mainly on food cost and then I work from there.
- What is your typical process for working with a new customer?
Find out what they need/want. Talk about food type/food cost. If it is a large event and we are trying to narrow down the menu, I will do a tasting.
- What education and/or training do you have that relates to your work?
I attended culinary school and pastry school. I have been working in restaurants since I was 13. Recently left Z Cuisine in Denver, where I was the Pastry Chef for 3 years.