FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I do not have a complicated pricing system, in fact, I simply ask my clients specific questions about their upcoming event and that is how I come up with their invoicing. 1. What's your budget? 2.How many attendees will there be? 3.Where will your event be? 4. Would you like a "full" meal menu or "appetizers"
- What education and/or training do you have that relates to your work?
Yes, I constantly read cooking magazines which have articles on different techniques I study the books from my sanitation classes I take time during the week to pull up different terms and information online regarding culinary arts
- How did you get started doing this type of work?
I have 2 daughters who were both born with a serious illness, because of this, the company I worked for gave me an ultimatum, either I find someone to stay with them in the hospital or I resign because they were paying out more in health insurance than the time I was putting in and at that point, I was 12 days shy of being vested with the company so I resigned but about 3 years later My first husband decided he didn't want to be married anymore and so after 13 years of marriage, I found myself the single mom of 2 sick daughters with no income. I have ALWAYS loved to cook so a good friend of mine challenged me to make a career out of my passion and here I am 15 successful years later... the catering has truly taken care of my daughters and I and now is an added financial bonus to my wonderful husband's income.