FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I do not have a particular pricing schedule, as all my menus are custom-made for the individual
- What is your typical process for working with a new customer?
I like to ask the customer what food items they do not want to eat. Then I custom make a menu just for them
- What education and/or training do you have that relates to your work?
I am a graduate of the California culinary in San Francisco California