FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing system is a very simple one. I only charge per plate unless you want extra things like tables, tents, chairs, limos, and DJ's, and stuff like that.
- What education and/or training do you have that relates to your work?
I'm always trying new things with sauces and presentations, it's hard NOT to educate yourself because you learn something new at every event.
- How did you get started doing this type of work?
I helped alot of restaurants do their catering, and I said why don't I do this myself? So I started on my day off of my day job, and I'm glad I took the chance.