FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We are working on removing pricing from our menu as we are creating more seasonal recipes. Also, as pricing changes, we will have the ability to provide a more solid quote for the clients' budget, dietary needs and menu needs.
- What education and/or training do you have that relates to your work?
Yes as we continuously research the trade, we also research trends and attend various personal and business development classes regularly. We regularly convene with other chefs to learn more as well.
- Describe a recent project you are fond of. How long did it take?
We did a job for Kentucky Center of the Arts for over 250 people and we have now become one of their main family style caterers!