- What should the customer know about your pricing (e.g., discounts, fees)?
I price my events by the person, then I add on extras like beverages and ect. I will always give you the complete price and I ask for 35% n/r deposit for each event to secure you event.
- What is your typical process for working with a new customer?
When I start with a new customer, I like to get to know them and see their likes and dislikes. We build the menu together because you are the one who will enjoy the dish.
- What education and/or training do you have that relates to your work?
I have my Culinary Arts Degree from The Art Institute of Atlanta. I am a member of American Culinary Federation and take classes that they offer during the year. I also take classes when they come available from different associations that deal with the ACF.