FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
It's important that my clients understand my per person cost is not just about the food. Other costs I take into consideration are prep time, cook time, use of serving platters/bowls with utensils, disposable/china plates, glasses/cups, utensils, napkins, the event destination, my time spent during their event as well as time spent traveling to and from the event destination.
- What is your typical process for working with a new customer?
Initial phone call to discuss menu options, their needs for service, budget and set a tasting date.
- What education and/or training do you have that relates to your work?
I attend classes offering a new perspective on cooking, cooking techniques, current food trends and presentation.