FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is per head. I can accommodate guests with dietary needs, as well.
- What is your typical process for working with a new customer?
I will go ahead and book a consultation with you and make sure I meet my client's needs. From there, we can work on a game plan, pricing, details of the event, etc. Ensure that the event will run smoothly and stress-free for the client.
- What education and/or training do you have that relates to your work?
I graduated from Auguste Escoffier School of Culinary Arts with an Associates Degree, and as awarded with High Honors. I am ServSafe certified with Manager Sanitation and ServeSafe Allergens. I have worked with Chefs in the Chicagoland area worked at the R&D Kitchen for Cooper's Hawk Winery and Restaurants.