FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We offer reasonable rates and do our best to work with must budgets, We normally ask for 50 % down when the booking is made or 30 days before the event Final payment is expected on the day of the event. We have no hidden fees and offer a discount for 100 guest or more
- What is your typical process for working with a new customer?
When I receive a request from a new customer, I will reply after carefully reading their request profile. I then send them a few sample menu ideas featuring the types of cuisine they are looking to see at their even. With the hope that this will get their minds flowing with some ideas of what dishes will work best for their event. These menu ideas are just samples the customer gets the opportunity to use them if they want or come up with their own menu ideas.
- What education and/or training do you have that relates to your work?
I started in the culinary field as a student at the Hospitality Management Training Institute on the island of Antigua. Followed by Two years of Professional Cooking At the Cornell University Ithaca NY Along with numerous Cooking, Event and Hospitality Management Training Courses