FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I usually set the price high when I don't know certain details. Prices are negotiable.
- What is your typical process for working with a new customer?
Typical process would be to get all information about the event I will be serving. I will then calculate and set the definite price after I know details. once that's set,I will need half of the total price for the event as a down-payment coming off of the total amount. I'll keep in contact up until the event just in case anything changes. day of event my crew and I will come in and do our thing. while you sit back and enjoy the great food being served to you. Once we finish the event we will receive the other half of the payment.
- What education and/or training do you have that relates to your work?
Culinary Arts Institute/ training with some of the top chefs in the Nation