FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing will be based on labor intensive hours (how much prep is required for a specific event), food costs, and how large/ how many people are being served in an event.
- What education and/or training do you have that relates to your work?
I have three years working with Ruth's Chris Steakhouse, as well as an associates degree in Culinary Arts from the Culinary Institute of America.