- What should the customer know about your pricing (e.g., discounts, fees)?
Our pricing is based off of our extensive experience. We do not only cook but we are managers in our positions as executive Chefs. Food cost, menu items as well as distance to location is also considered.
- What is your typical process for working with a new customer?
We typically ask the customer what they are looking for. Build about two menus and offer them a price and suggestions for creating their perfect event.
- What education and/or training do you have that relates to your work?
Combined, over 50 years of international experience. Schooled in Jamaica and The United States. Worked on cruise lines, resorts, restaurants, hotels and private homes.