FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I don’t have standard pricing. It depends how n the menu and anything extra I have to provide depending on the venue.
- What is your typical process for working with a new customer?
I like to sit down and ask a lot of questions with the host and take a look at the venue.
- What education and/or training do you have that relates to your work?
I have a culinary degree and 20 years experience.