FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
It us up to the customer as to what they want to pay. Price can very depending on the type of food or service. I offer a large flexibility to accommodate the many different types of clientel.
- What is your typical process for working with a new customer?
I will begin by creating a relationship via email or phone to understand the new customer's needs. Once established an understanding I would then like to meet the customer in person before the actual event to ensure a genuine connection, and a clear event plan.
- What education and/or training do you have that relates to your work?
I have an associates digree in culinary arts, 16 years cooking in over 20 different kitchens, and 10 years as a professional chef in 3 different asatblishments.