- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing structure is based on clients needs and budget.
- What is your typical process for working with a new customer?
Client and chef talk together. They discuss what they are looking for the type of party and people involved. They discuss food likes and dislikes and any allergies. From there they pick a menu for the evening.
- What education and/or training do you have that relates to your work?
College graduate from Baltimore Culinary College.