FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
It varies depending on type of event, type of service required, selection of food , etc..
- What education and/or training do you have that relates to your work?
Graduate from The French Culinary Institute and International Culinary Center in New York City, Serv-Safe Certified, 20 + yrs experience
- How did you get started doing this type of work?
My mother and grandmother both cooked amazing dishes. That was my foundation.