FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I honestly do not have a standard pricing system or scale. I like to be able to sit down with the client and find out exactly what they are looking for before I give a price. But generally my prices start at around $50 a person and can go up (or down) from there depending on the clients needs
- What is your typical process for working with a new customer?
I typically like to meet with new clients and discuss what their needs and desires are. I like to get a feel for what they like and heir style so I can give them the most perfect experience possible
- What education and/or training do you have that relates to your work?
I have a Bachelors Degree in Hotel & Restaurant Management I have been certified through the American Culinary Federation as a Certified Sous Chef I am a Certified Food Service Manager through the National Restaurant Associations ServSafe Program I am a Certified Instructor & Proctor with the National Restaurant Associations ServSafe Program