- What should the customer know about your pricing (e.g., discounts, fees)?
I am a small caterer, I don't have the overhead of other catering companies. This allows me to be flexible and reasonable with pricing.
- What is your typical process for working with a new customer?
The first thing I do when working with a new customer is meet with them at the location. I want the customer to feel comfortable and get to know me personally before the event, and avoid all kinds of surprises. I like to see the location, help with the planning, and to discuss and customize the menu for the event according to the location as well. This is all free of charge!
- What education and/or training do you have that relates to your work?
BU Culinary School, and many years of work handling different events of all sizes in hotels and restaurants such as the Four Seasons in Edmonton, Canada, Sonesta Hotel in Bermuda. By speaking different languages, traveling, and working in different countries, I have experienced many different cuisines which shows in my cooking.