FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
For the convenience of my clients, I typically price meals or events by the person. This price is inclusive - all of the food, labor, and standard equipment are rolled into one number to make budgeting easier. If a client wants or needs something additional, we can either increase the per person amount, or add it as a separate line item. Deposit - a deposit is required to hold the date for you. If you cancel 14 days or more before the event, your deposit will be refunded in the same way it was paid.
- What is your typical process for working with a new customer?
I like to ask about the event first. Is it a birthday party? Visiting New Orleans? Or a busy professional might need meal prep - I ask about their health goals. Then I send some menu suggestions for the client to choose from. Once the menu is set, I ask questions to see if I need to bring anything else to the kitchen like extra plates or service staff for a larger group.
- What education and/or training do you have that relates to your work?
I've been cooking in the metro New Orleans area for over 25 years. Graduate, Delgado Culinary Arts Program. Completed a 3-year apprentice program sponsored by the American Culinary Federation, New Orleans Chapter. I have worked with a number of caterers, and have experience in weddings and large events, VIP festival tents, movie set foodservice, corporate functions, private parties, and intimate private dining.