FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We strive to be fair & competitive in pricing our events.
- What is your typical process for working with a new customer?
Very informative. Timeline and agreements.
- What education and/or training do you have that relates to your work?
I trained and became a certified Chef under the Executive Chef formerly with the Stanley Hotel at Estes Park. I am Ser Safe licensed. I have Owned 3 Restaurants. Managed multi-million dollar Restaurants.