FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing all depend on the market price , food quality , ect
- What is your typical process for working with a new customer?
I provide a sample menu the customer can choose from. Then we will work together to refine the menu. This can be done via email or over the phone. Once the menu is refined, I provide the final contract.
- What education and/or training do you have that relates to your work?
I began formal training at the age of 16 in Mauritius and later in the South of France. I am classically trained in French technique and I hold a Brevet Professionnel Cuisine Certification.