FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based off number of people planning to enjoy and choice of protein. Red meats and upscale seafood yield higher pricing.
- What education and/or training do you have that relates to your work?
I’ve trained along side several professionals across the states. I learned new techniques that I used to this day.
- How did you get started doing this type of work?
I’ve ALWAYS had a passion for cooking and flavor. I’m a self taught chef. I’ve cooked for so many people and love what I do. From romantic date nights to 150+ class reunions. I’ve done it! I leave people happy and full- not to mention WOWED! Watching my mother cook as a young girl led me where I am today. Cooking is my passion- my plates are my master pieces.