FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Menus are personalized for each client based on their likes & desires. All events are priced per person and the average event contains 3 courses. The final price will be determined by the types of ingredients desired, number of people attending and number of courses. When I receive your final headcount I will finalize your menu and send it to you for your approval. A deposit of 50% of the final price is due in order to book. $75- $100 is nonrefundable, unless I am the reason for the cancellation, after receiving your deposit.
- What is your typical process for working with a new customer?
I will get to know the customer and their likes and dislikes in order to create an event that they envision. My goal is to listen to the customer and utilize my professional experience to make sure the event is as flawless as possible. I keep an open mind to customers desires and I ask that they do the same.
- What education and/or training do you have that relates to your work?
I graduated from Le Cordon Bleu Atlanta in 2006 and have been working in the food/hospitality industry since 2002. I have worked in Fine Dining & Catering, Golf Clubs and restaurants. I've held various positions in the industry such as Lead Line Cook, Sous Chef, Head Banquet Chef, and currently in the role of Executive Chef.