FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I am flexible especially with military. I use the best ingredients and spices to fit the budget. The original price I am required to submit is not a fair representation of actual pricing since the scope is so broadly defined as are the number of guests, and no menu or even menu items have been discussed. I can assure you my prices are fair and reasonable and I will work with any client to provide what you are looking for in as cost effective a manner as possible.
- What is your typical process for working with a new customer?
Understanding the venue and the client. Special needs and diet concerns as well as the size and scope of the event and anticipated meal. The more information the better and the sooner the better too!
- What education and/or training do you have that relates to your work?
I'm a professional Chocolatier and trained for a day with Emeril in New Orleans as I developed my craft. He taught me to create a signature spice blend and sauces and to cook with a Low Country (Southern) twist to my Latin inclinations. I like fresh ceviche but getting fish to the mountains caught just yesterday is a challenge.