FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Know that prices are estimates. These are not final pricing. Once the invoice is sent that’s when all pricing has been finalized. In terms of discounts, always pay attention to our socials. That always has update discounts and specials.
- What is your typical process for working with a new customer?
My process for working with new customers is simple. It starts with either the client or myself reaching out about a perspective job. We discuss details about the job which includes, pricing, amount of people, menu, etc. Once all of this is finalized an estimate is sent. The client has the opportunity to ask an questions about it and decide whether or not they’re moving forward with booking me as the chef/caterer for their event.
- What education and/or training do you have that relates to your work?
I attended Johnson and Wales University where I obtained two Bachelors degrees: one in Culinary Arts and one in Hospitality and Tourism Management. I have also trained under a few chefs throughout my secondary and tertiary years in school that helped me to become better at what I do today.