- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is custom, and determined by a client's menu preferences and event logistics.
- What is your typical process for working with a new customer?
I begin by speaking with the client to discuss the event details. This process covers topics such as budget, menu preferences, special meal requests, event logistics, and most importantly, their event goals. Whether you're planning to celebrate a milestone, bridal shower, or have a simple gathering, Noire Chef wants to make the process seamless!
- What education and/or training do you have that relates to your work?
I have a B.S. in Culinary Arts and Food Service Management and a Master's in Hospitality Management from Johnson & Wales University. Over the last decade, I have worked for various food service restaurants and catering establishments such as Deuxave, The Catered Affair, Kate's Table, and Lombardo's. When I'm not cheffing it up in the kitchen, I sell handcrafted gourmet donuts! Check out the website provided in my link 😎