FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing system breaks down into three invoices, price of food, price of equipment and price of service. I do this so you know exactly where you are spending your money.
- What education and/or training do you have that relates to your work?
I went to Le Cordon Bleu. I also keep in close contact with a hall-of-fame chef.
- How did you get started doing this type of work?
After spending seven years in the US Army, I wanted good food. I also wanted to make sure my kids sat down and ate something good with the whole family.