FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I price seasonal for proteins, fruits, vegetables. If you are on a budget I will try my best to work with you.
- What is your typical process for working with a new customer?
Client makes a decision on a menu, Invoice is sent confirming location, time, head count and menu, deposit has to be made through PayPal to hold event day and time, remaining balance is due when we arrive before we set up at location.
- What education and/or training do you have that relates to your work?
I attended Culinary School in 2013 ServSafe Certified exp.2023