FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our menu has pricing listed and we charge both tax and a service charge that covers the costs of the chef, tent and equipment and all serviceware and clean up.
- What is your typical process for working with a new customer?
We talk about your event and finalize the menu. Then the date is saved and deposits collected. Two week before the event a walk through of the venue is arranged to finalize any last minute details like tent placement, timing and any last minute additions. Once final numbers are tallied the balance on the contract is collected. The day of the event we arrive and set everything up, begin cooking once your guests begin to arrive and paella is served at the predetermined time along with any salad, side dishes or tapas.
- What education and/or training do you have that relates to your work?
My family is from Spain and they have taught me how to make paella using the techniques and ingredients used in Spain. I was also trained at Johnson & Wales university for cooking and my career as a chef has spanned over a decade where I had the opportunity to work under some of the best chef's in the country.