FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our pricing is not based on large profits. I keep my costs down by being hands on instead of employing alot of people to prepare what leaves my kitchen.
- What is your typical process for working with a new customer?
The first step is always a personal consultation to see if there is a match. From there we create a menu and a budget guidline. After finalizing the menu we start to create enough for a tasting on specific dishes. The final step is the event and we are there according to the hosts specifications.
- What education and/or training do you have that relates to your work?
I trained in Scottsdale Arizona under Gary Horowitz for 5 years.