FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
pricing varies from a variety of factors: *Time needed to complete the job *location *is food being made on/off site *complexity of the menu *number of people All these factor into your unique situation. We can tailor an event to fit any budget.
- What education and/or training do you have that relates to your work?
I take regular ServeSafe courses to keep my certification valid.
- How did you get started doing this type of work?
I have had a passion for food since I was a young child watching my grandmother cook Sunday dinner. When I was 16 I walked into my first kitchen and told the chef that I would work for free if he would teach me to cook. The rest is history.