FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Every Menu is different, higher cost items will cost more.
- What is your typical process for working with a new customer?
I like to talk to client and find out exactly what they're looking for.
- What education and/or training do you have that relates to your work?
20years cooking knowledge 2 years formal training in Europe. London, Paris, Barcelona, Milan , Frankfurt.