FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Every client of mine is different, and our pricing all depends on what you want. We can accommodate any budget, as well as any size event. I usually like to meet with our clients in person to get a feel for what you want, and then we go from there.
- How did you get started doing this type of work?
I started cooking when I was 17 years old, and fell in love with food. I worked for a handful of various restaurants in the Orlando, Fl area, and then decided that cooking was what I wanted to pursue. I then enrolled in Culinary School at Le Cordon Bleu in Atlanta, Ga to further my education in the culinary arts field. I knew that cooking was for me because I never feel like I'm working because I get to do something I love everyday.
- What types of customers have you worked with?
Dinner Parties, Various Events, Weddings, Demos, In house tastings.