FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Because I enjoy customizing the menu to meet the customers needs, my prices reflect that customization. I always try to maintain as low cost as possible while still maintaining excellent quality. But let's face it, someone that wants Texas style beef brisket, homemade smoked sausages, and Lobster Mac & cheese casserole is going to pay more than someone that just wants a coney island bar.
- What education and/or training do you have that relates to your work?
I have considered taking some culinary courses, especially in areas of expertise I do not often explore in order to broaden my value to my customers.
- How did you get started doing this type of work?
For as long as I can remember, family and friends have seen the passion I have for cooking and have told me I should open up a restaurant. I think catering is better than a restaurant, because the restaurant goes where I go.