FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I like to be as fair as i can be with pricing, so once i have the clients vision and wants/needs for their event or dining experience then i can give them a fair quote based off all of that.
- What is your typical process for working with a new customer?
I first speak with the potential client and get to know them and what they are looking for? I like to get their vision for their event/occasion, (how many people? Type of cuisine? Location? Budget for occasion? )etc...once i have all that info i will create a couple menu/cuisine options for the client to choose from and or edit to their liking, then I’ll send a quote (food cost & my services) if it works for the client then i get to work!
- What education and/or training do you have that relates to your work?
I’m servsafe certified. I’m a graduate of Le Cordon Bleu. I have worked in several five star restaurants and with several Michelin star chefs and cooked for James beard house.