FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing depends on the size, difficulty, and complexity of the event.
- What is your typical process for working with a new customer?
I am a patient person and it is my intension to work with everyone. I enjoy meeting new people and I enjoy sharing my passion about food to those who I meet. Sitting down and talking about the event details in hoping of making it a reality is always the first step.
- What education and/or training do you have that relates to your work?
I've attended and graduated culinary school (Le Cordon Bleu). Before I graduated, I was hired by the Ritz-Carlton and worked under Executive Chef Sean Woods.