FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I do such a broad amount of services that it is hard to answer this question. For sushi parties it is $30.00 per person, for cooking classes it is $45.00 plus the cost of food, then if the dish is more expensive or the location is a far distance it would affect my price. As for caterings it depends on the food, the type of catering (drop off, buffet, etc). I usually will put a quote in on the information I have and quote on the high side until I actually speak to the customer about their needs, then I price stuff out and then get back to the person with a more accurate quote.
- What is your typical process for working with a new customer?
When I put a bid in I immediately start thinking of dishes to do so if I get chosen or just if you contact me with questions I have some ideas, somewhere to start. Then, I get to know the customer, specifically what they are looking for, what they like and don't like, allergies, etc.
- What education and/or training do you have that relates to your work?
I got my certificate in gourmet cooking and catering at the Professional Career Development Institute in Norcross, Ga.. I have worked in restaurants since I was 14 years old. I have been a general manager, a kitchen manager, a chef, a sous chef, a culinary support but I gave up on corporate mumbo jumbo and fancy titles to work for a great little local restaurant here in Orlando. I make the bbq sauces, vinegrette dressings and when I have time I create my own weekend specials. I have also owned a few restaurants of my own, all here in Orlando. I am sure some quotes will be higher than mine and you may wonder what am I not going to get? I could charge more for my services but I want it to be affordable. I want people to be able to have more than one class.