FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Once a menu has been established and agreed on, a simple signed Service Agreement and half the total amount is required to secure your date and establish a commitment between us. A final count 5 working days prior to the event is necessary. The balance is due the day of the event. With accept cash, checks, most major credit cards
- What is your typical process for working with a new customer?
It all starts with a conversation, As my name implies, Culinary Architects, I create and design the menu based on the clients needs. We don't provide a lot of pre-set menus per say, except our homemade passed and stationary Hor's D'Oeuvres and occasional holiday menus when appropriate. With our proffessional advice, suggestions, and your insight and vision, we create the perfect menu together with a friendly budget you can live with. Everything is prepared fresh from scratch.
- What education and/or training do you have that relates to your work?
Professional Chef for over thirty years. Culinary Degree, Johnson and Wales University, RI Extended Course Certificates, CIA, Culinary Institute of America, NY Certified Health Coach, Institute of Integrative Nutrition, NY Fully trained Sushi Chef, three year training with Vincent Chen Work experience includes the Ritz Carlton Hotel, AC Casinos, Country Clubs, Exclusive Hunting/Fishing/Social Clubs Traveling Seasonal Chef with various three and four star resorts throughout the U.S., including Alaska.