FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on the level of cuisine and per person.
- What is your typical process for working with a new customer?
We listen to potential clients to ascertain their desires and expectations. We then offer suggestions and discuss prices based on information gathered. Then, both parties make the decision as to whether the collaborations are a good fit. If we proceed, we move onto contracts and other logistics.
- What education and/or training do you have that relates to your work?
I have over 40 years culinary experience and have worked under several outstanding Chefs. I have successfully operated my business for 6 years. I am a member and graduate of FoodLab Detroit and ProsperUs Detroit.