- What should the customer know about your pricing (e.g., discounts, fees)?
Our pricing is a flat per person fee plus the actual cost of groceries. We believe in total transparency, there are no surprises or hidden charges.
- What is your typical process for working with a new customer?
First we have a brief phone consultation where we discuss the requirements and expectations of the client, food preferences, service model etc. Next a custom group of menu choices is designed with client preferences in mind, we work together to craft a menu exactly suited to clients wants and needs. After client decides on menu, a final menu and estimated invoice is created for client to go over and approve. At that time a deposit is required, clients work is done, we will see you at your event.
- What education and/or training do you have that relates to your work?
35 years restaurant chef experience, continuing education, mentorship.