FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
It varies depending on the need of the client and the menu we develop but I can tailor menus to work around most budgets.
- What is your typical process for working with a new customer?
I Listen to what my customers envision and in many cases do a site inspection. When I have an overview, I put together a quote including food, beverage, equipment and labor based on their needs. After feedback I tweak it until it is exactly what the customer is looking for.
- What education and/or training do you have that relates to your work?
I did an apprenticeship in Switzerland for 9 months where I learned front and back of the house giving me a well rounded experience. Now, everyday, I read on all the trends and I experiment on new cooking procedures and products available. My latest ventures have lead me to charcuterie.