FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I do have a pricing system but it varies depending on style of party and size
- What is your typical process for working with a new customer?
Feel free to ask any questions
- What education and/or training do you have that relates to your work?
Nicholls State at John Folse Culinary Institute, Worked in New Orleans during summers aslo worked in Paris for 2 years.