FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I would like my clients to know that prices may vary depending on a lot of factors. (Menu, amount of people being catered to, etc.)
- What is your typical process for working with a new customer?
When working with a new client, I’m looking to build a relationship. I don’t expect it to be a one time thing. I want to get to know my clients on a level of what type of foods they love and what they dislike. What are their allergy concerns if any? Are they gluten-free? What wine do they like? Knowing these things, events or meal preps can be perfect every time without them having to say too much. I want to end up being that go-to chef for whatever they desire.
- What education and/or training do you have that relates to your work?
I have my associates degree in culinary arts.