FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
No, case by case, but I'm very fair with prices.
- What is your typical process for working with a new customer?
The catering I've done is for people who know me and ask if I can help them, but typically I'd just prefer talking on the phone about what they would like and expect from me.
- What education and/or training do you have that relates to your work?
Worked in well known high end restaurants in Boston for 8 years and went to culinary school in Cambridge Massachusetts.