FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I have standard pricing List for wedding cakes and cake pops but my food menus depend on the selection and number of people.
- What is your typical process for working with a new customer?
Finding out what their preferences are, type of event, and their budget. Also to know where the event is being held and what things will be provided or accessible.
- What education and/or training do you have that relates to your work?
I have been a Chef in the Military for 16 years I, Have worked for the Joint Chief of Staff in Washington D.C. and at the white house events. I have been competing in the Culinary arts world for the pass 5 Years. I have all my certification through military training and American Culinary Federation.