- What should the customer know about your pricing (e.g., discounts, fees)?
Catering is charged per person. Most other services are charged by the hour.
- What is your typical process for working with a new customer?
It depends on the service provided. But since every customer has their own expectations , the process begins with an interview to gain a better understanding of exactly that. The information becomes part of a plan that is tailor-suited to the client's own particular needs and comfort level.
- What education and/or training do you have that relates to your work?
Over 20 years working in professional kitchens, beginning as a dishwasher and moving through the ranks to executive chef.