FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on the event or occasion. Im flexible when it comes to work with budgets.
- What is your typical process for working with a new customer?
First thing is I like to get to know them, what kind of food they like, what's the special ocassion.
- What education and/or training do you have that relates to your work?
I come from a family of chefs, bakers. I decided to go to Culinary School in Tampa and get my degree on Culinary Arts. My first formal trading was in Spain in a 2 Michelin star Restaurant. After that Ive worked in a few of Tampas best restaurants.