FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I work with the client to give them the best price for what they recieve in food and services. We are all about the hospitality and treating our clients like family. We are flexible and fair. Most qoutes unclude tax and gratuity. No hidden extra costs
- What is your typical process for working with a new customer?
I send an informational email but it is best to talk with the client to sort through questions, menu options, and pricing. We can both get a better idea if it is a good match to work together.
- What education and/or training do you have that relates to your work?
We are both certified by the American Culinary Federation and have to have 120 hours of continuing education to keep our certification. We take specialty classes to further our knowledge and skills. A few recent classes have been in Charcuterie and Farm to Fork Cooking. We are both instructors at the award winning Joliet Junior College Culinary Arts Program. We owe it to our students to teach the classics but stay current with the food industry trends.