FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We price based on menu complexity, type of service requested (Drop Off, Buffet, Plated, Family Style) and our customer's budget. I will also provide you with our example menu's, packages, and pricing. We operate out of a licensed commercial kitchen in Washington, DC. We offer private tastings for weddings and large social events.
- What is your typical process for working with a new customer?
As the Executive Chef, I create the menu following a brief conversation to understand your needs – cuisine, type of service, etc. You are in charge. From there we will provide you with a customized menu. If you are you on social media – check out our page on Instagram @TalkofDiTown to get an idea of what we have done in the past. We typically provide food, staffing, catering vessels and custom menus.
- What education and/or training do you have that relates to your work?
Chef Justin has a degree in Food Service Management from Johnson & Wales University (JWU) is Serve Safe Certified and has studied culinary food in the United States, Europe, and the Caribbean. Each member of my management team also holds culinary degree and have over 15 years of food service experience.