FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on per person. ( and depending on the food they would like, some products can cost more or less during different seasons) The chefs labor ( that includes prep time, shopping, staff, and travel.) Tax Gratuity ( only if they be a need for servers or extra cooks for the event)
- What is your typical process for working with a new customer?
We have a free consultation from there we cans menus and other details, have a tasting if the client requests one. Once we have finalized details I draw up a contract with all the details for them to sign and receive a copy. And I also will send them a invoice with payment options.
- What education and/or training do you have that relates to your work?
I have culinary degree and years of experience.