FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is determined upon food chosen, how many people, labor involved and distance traveled.
- What education and/or training do you have that relates to your work?
I have been in the Food & Beverage Industry for 19 years and counting! I have Bar-tended, Served in both very upscale restaurants and casual places. I have been behind the scenes in the kitchen also. I have helped with large scale weddings, to intimate dinner parties for two. I have been lucky enough to be taught by accomplished, formally trained Chefs. Numerous people have taken me "under their wing" and showed me what they had learned in Culinary School. I also helped open a Cooking Class business in which I was a student while being an employee. In my free time, I keep up to date on Food & Beverage trends through magazine subscriptions, reading online and talking to colleagues in the field. All of these experiences along with my love of the trade have fueled my passion to start my own culinary challenge; Serving You through "Everyday Catering".
- How did you get started doing this type of work?
I have been in the Food & Beverage Industry for 19 + years in many different capacities. Always having a love for cooking, along with food and nutrition, I wanted to follow my passion and use my acquired skills and knowledge to live my dream of having my own business.