FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I don't have a standard pricing. Pricing all depends on the event the customer is having, the number of people, and the type of food they would like served.
- What is your typical process for working with a new customer?
Our customers get a free consultation. We like to see what exactly the customer is looking for. Then we customize a menu to there liking and deliver with wonderful presentation and flavorful food.
- What education and/or training do you have that relates to your work?
I have a degree from Louisiana Culinary Institute concentration of savory. I've worked from casual dinning, fine dinning and catering to cooking for over 5,000 people.