FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is detailed on my website. Labor and service are separate from the food cost. Gratuity is completely up to the client. We believe good service should be standard so we merely suggest the amount of gratuity for each party. We do not have packages. We custom design a menu for you.
- What is your typical process for working with a new customer?
I like to discuss the event with the client on the phone. Sometimes we set a date for a meeting to go over ideas and menu design. I will sometimes build the menu and propose it to the client for approval through email. We make any changes needed, then set the proposal into motion with a contract. I will often go to the venue to get a lay of the land prior to the event.
- What education and/or training do you have that relates to your work?
I have taken and artisan bread class at Manchester Community College has now led me to a teaching position of my own with the College. I am now teaching Culinary 101 for the fall semester. I also am teaching continuing education and enrichment classes at the college.