FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I go within the compounds of my clients realistic buget.
- What education and/or training do you have that relates to your work?
I create meals every day, I work out of a scratch kitchen.
- How did you get started doing this type of work?
I interned under my stepfather who was a well known chef in Niagara Falls NY