FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Unlike other chefs that have set prices, I prefer to work around the customer's budget. I ask my clients to set a budget instead of limiting them with preset menus and options. See, when a chef offers a client a preset menu it limits the space for creativity. It's like "well you can have this, this or this for this amount." Now, as the client you are stuck with a handful of choices within the budget they offer that you feel comfortable with. Do you have any idea how many different foods, and dishes exist in the world? Set me a budget and I will offer you a world of options based on your theme. You will learn dealing with me that I prefer to think outside the box. Lets make the event one that the guests will not forget. We will build the best food experience around what you're comfortable spending.
- What is your typical process for working with a new customer?
The first thing I need to know is what the customer likes and dislikes. Are there any dietary concerns. What is their budget? Catering can get expensive but it does not have to be. Setting a budget is key. You wouldn't go to a car dealership without a budget in mind would you? Think of catering the same way. Together we determine what is the best direction to go in should they decide to retain my catering services. I listen to them and let them tell me what they want. I recommend ideas based on their preferences and make sure all the t’s are crossed and I’s dotted.
- What education and/or training do you have that relates to your work?
I've always had a passion for food. After my time in the military I attended Ashford University and obtained my Masters in Organizational Management then I decided to go to culinary school. I graduated from Daytona State's Hospitality Program in Daytona Beach, FL. I have both Culinary and Hospitality Management Degrees and am Florida Servsafe certified. I have been working in Alaska as the Executive Chef at the Wilderness Place Lodge for the last four summers. Loving to cook and feeding people are the foundation of my culinary background.