FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on per person charge. Different pricing for basic ingredients vs premium ingredients, onsite or drop off etc.
- What is your typical process for working with a new customer?
I ask all questions to make sure I fully understand what the client is looking for. I try to make them as comfortable as possible by being completely transparent and provide a thorough explanation of my process. Communication and time management is also key for me.
- What education and/or training do you have that relates to your work?
Culinary school, working in restaurants and doing private events.