FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Yes, I do per plate price per person. I am willing to work and accomdate the needs. I find it better to write my menus based on per plate per person due to the changing market place.
- What is your typical process for working with a new customer?
I like to really talk about what makes them and what they are looking for when hiring a chef. I like to get a feel for what is really desire for the event or culinary need.
- What education and/or training do you have that relates to your work?
I have two year degree from Schoolcraft college MI I have a bachelor's in hospitality management from New England culinary institute. I am serve safe, NSF, and tips certified. I have worked with James beard and four star Forbes awarding wining chefs. Gold medal in sysco food cook off Michigan 2004. I enjoy people, food and bringing them together for great memories.