- What should the customer know about your pricing (e.g., discounts, fees)?
Set up and travel requirements, days of prep time in combination with premium, organic ingredients lends itself to higher prices and better quality dining experiences.
- What is your typical process for working with a new customer?
First thing i do - is listen. The customers vision is the best starting point for hosting a successful event!
- What education and/or training do you have that relates to your work?
Years spent in pursuit of French and Italian cooking techniques / wines. More recent local work through Sarasota Concierge.