FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I am happy to find exactly what you want for almost any si=ze budget. My pricing is flexible is as much as we will find what you want and make it fit your budget and my business model.
- What education and/or training do you have that relates to your work?
I am constantly following what is new and on trend. As much as I love the classics I also like to create the new and innovative. I watch a lot of food television to see what I can plagiarize um I mean use to inspire new menu items. I am never afraid to try a new challenge. I stay on top of my food handling certification and local alcoholic beverage service laws and licenses. I am a certified mixologist and beverage server.
- How did you get started doing this type of work?
I was taught in the kitchens of my grandmother a well known gourmet chef, my mother who from a wheelchair was the premier hostess of Maine and west Florida and in the restaurants owned by my relatives. I have always loved cooking and creating and I love passing my work along for others to try.