- What should the customer know about your pricing (e.g., discounts, fees)?
Tax and gratuity are not included.
- What is your typical process for working with a new customer?
Start with a one or two phone calls to get to know what you are looking for. Then email over the menu options for you to choose from so I can give you a quote. Once selected and agreed upon, I send over an electronic contract to be signed and one week prior to event a 50% down payment. Day of event arrive with my assistant and make you a memorable experience.
- What education and/or training do you have that relates to your work?
I have a culinary degree from Le Cordon Bleu Culinary College. I did my internship in Walt Disney World. I am also Servsafe certified.