FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Prices advertised are starting costs, and cover menu design, food costs, meal preparation, service and full clean up.
- What is your typical process for working with a new customer?
Following an expression of interest, we would normally start with a telephone discussion to specific requirements and any dietary restrictions. From there, we will develop a menu to your specifications including any additional services you request, and provide a quote for your event.
- What education and/or training do you have that relates to your work?
I have worked globally developing an awareness of international cuisines. Most recently I have been working with some of the most respected chefs in Michigan. I am Servsafe certified, and a state certified wild mushroom expert. I have also studied food science and fermentation through courses offered by Harvard.