FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on guest count as well as the chefs salary per hour.
- What is your typical process for working with a new customer?
First, let’s make sure we don’t have any food allergies or dietary restrictions and if we do let’s address them and work around them when creating a menu. Secondly, we would work together to plan a menu specifically for your special day. We will discuss any needs and specifics. Finally, the only thing left would be to execute and have fun!
- What education and/or training do you have that relates to your work?
12years in the industry working my way from a cafeteria cook to an executive catering chef, long hours and passion.