FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Due to the ever changing price of foods and the wide variety of menu choices as well as the various services available it's challenging to give someone a quote with out some details other than the number of guests.
- What is your typical process for working with a new customer?
I generally prefer talking a bit in the phone to understand there needs, budget and vision for the event. With that information I then plan a menu that fits all the criteria. I then proceed to meet with the clients to provide a tasting and that usually seals the deal.
- What education and/or training do you have that relates to your work?
I attended the local college of IRSC for a couple years to brush up on my technical culinary skills and proceeded to learn from other industry chefs and mentors. Reading and self teaching through experimenting with various foods and techniques has been a key factor also. My determination and passion has driven me to learn as much as possible in a short period of time. I enjoy passing my knowledge on to others with similar trates