FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Prices may vary due to size and number or participants. Best to contact me for details. Groceries billed separately.
- What is your typical process for working with a new customer?
Discussing specific needs - time, place, size, menu type. Refine details and book the event - super simple!
- What education and/or training do you have that relates to your work?
Escoffier School of Culinary Arts Restaurant owner of 5 restaurants over 30 years.