FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I usually try to shoot for the middle with pricing. Sometimes, I'll take the largest number of guests by the minimum budget and attempt to work from that price. I am always honored to serve, but after 30 years, I will not be low-balled. You will definitely taste the quality in my food.
- How did you get started doing this type of work?
I can't really say I "decided" to get in my line of work. When I was younger, I began to cook out of curiosity. Now, I have accepted the fact that it's my calling.
- What types of customers have you worked with?
I cater all sorts of events. I suppose the most common would be wedding receptions and intimate dinner parties. However, there is no gathering too small or too large for me to handle.