FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
No
- What is your typical process for working with a new customer?
Becoming familiar with one another, to provide a comfortable atmosphere.
- What education and/or training do you have that relates to your work?
Associate degree Culinary Arts Certified line trainer (station by station) Seven years training Creole cuisine Five years training scratch cooking Fifteen years of managerial experience Opened thirty restaurants nationally Boh coordinator two years of training Eight years of research and development Menu design Recipe development