FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Price is by head count and Menu choices.
- What education and/or training do you have that relates to your work?
I've been blessed to know Chefs all over, so we are always trading ideals and advice.
- How did you get started doing this type of work?
I grew up around a family that really enjoyed cooking. My mother my father, as well as grandparents all had a passion for cooking. So I took it on as a path.