FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I do have some standard pricing, but I also like to take advantage of seasonal availability and pricing, so that I can offer the best quality and value for your hard earned money.
- What is your typical process for working with a new customer?
I like to speak with people personally, or at least begin an email exchange of info. I always have a lot of questions when I see a bid request from a customer. Once I fully understand your needs, I can offer several choices on at least two different budget levels, or a quote on a client's specific request(s). There are instances where I would need to see the venue before I could quote a price. Once we reach an agreement, a contract is drawn up, signed by both parties and the required deposit is paid. Balance due upon delivery.
- What education and/or training do you have that relates to your work?
I was raised by a world class restaurant purchasing agent/general manager - my mother. She, my father, and my extended family always put food - planning menus, collecting ingredients, prepping and cooking - in the forefront of any gathering, including our regular daily meals. With this passion for all things epicurean, I began my apprenticeship at 16, under Chef Guy LeRoi. Chef Guy came to the US with the man who continues to be his good friend to this day - Wolfgang Puck. I continued working and training under accomplished, recognized chefs - Jeffrey Forrest and Richard Grenamyer, attaining the position of Sous Chef. I hold a ServSafe Manager Certificate, as required by the State of Florida. My family and I operated a customer and critically acclaimed restaurant in Riverside for two years.