FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We'll have a consultation about your entire venue ( menu options, food allergies, pricing ,types of services, etc.).
- What is your typical process for working with a new customer?
Communication is the key.
- What education and/or training do you have that relates to your work?
I've obtained my training under Executive Chefs and developed my own style.