FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I do not; it depends on each order.
- What is your typical process for working with a new customer?
I would prefer to speak via phone and email to work out details.
- What education and/or training do you have that relates to your work?
I graduated with honors from the Cambridge School of Culinary arts as well as working for well known chefs (Jody Adams, Michael Leviton and Michael Schlow)