FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
There is is non-negotiable Chef fee. A non-refundable 50% deposit is required to hold your event date and time. It is important to note that contacting us at Seasonal Symphony is not guarantee availability, until your service is confirmed, deposits have been made, and you are completely booked.
- What is your typical process for working with a new customer?
Once a request for a quote is received, the potential client will be contacted for a consultation. A proposal and an estimate will be sent for review. Once everything is agreed upon, a contract and invoice for a 50% deposit will be sent via a secure online payment link.
- What education and/or training do you have that relates to your work?
My journey into the culinary world began with my grandparents. Everything that I know, about food, how to grow it, how to hunt, fish, and prepare it to sustain myself came from my grandparents. My Grandmother was a classically trained chef and worked as a executive chef for two governors of my home state of Alabama. I am a classically trained soil scientist with 30 years of experience in urban agriculture, an educator, author, lecturer and photographer, where my background and experience in promoting sustainable food choices lends an unparalleled air of precision and sophistication. I have also 15 years of experience working for my Grandmother's catering business. I am Insured and I am also a Certified Trust20 Food Handler.