FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
my prices are based on each customers individual need. it will always be determine by the need to delivery the highest quality ingrediant and result. i only want to bring less confusion and stress when i am present for your event. you can always expect an above and beyond mentality when i assist this special occasion.
- What is your typical process for working with a new customer?
i just ask that customers are thoroughly responsive in the consultation, have a desireble vision and how to bring that vision accross in the meeting. have as much details as possible. 3 day advancement 2-3day turn around incl: ( 2 menu choices based off consultation with adjustments, tasting option, pricing evaluation and needs to perform task.
- What education and/or training do you have that relates to your work?
self taught, classic french tained, with multiple certificates ranging from backyard poultry to cake and pastries, food safe certified with a LLC. and licence.