FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Nothing complicated. Prices are based on budgetary considerations and type of event/choice of menu items, etc.
- What education and/or training do you have that relates to your work?
Not at the moment, but I have several reference manuals/cookbook that I use when needed.
- How did you get started doing this type of work?
My family - we all enjoy cooking and now that I am retired - I have more time to dedicate to this profession.