- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on Menu selected by Customer. For Coursed Dinner Parties, it is a Price per Person format which is all inclusive (food, my time, servers / cooks time, clean-up etc.). For Events with Appetizers and Hors D'oeuvre's, it is a Flat Price format based on the Menu selected and it is all inclusive as well.
- What is your typical process for working with a new customer?
I typically have a phone conversation to get an idea of what the customer is looking for and any special requests or restrictions. From there, I will send a customized menu with options to choose from. Once the menu has been decided, I will send a quote with the event cost. Once agreed upon, a deposit is required which is typically refundable unless event is canceled within 48 hours of scheduled event.
- What education and/or training do you have that relates to your work?
I have an Associates Degree in Culinary Arts from Culinard, the Culinary Institute of Virginia College in Birmingham, Alabama. I have over 13 years experience in the Food Service Industry where I have worked as an Executive Chef, Pastry Chef, Chef Instructor, Personal Chef to the Anheuser Busch Family and currently as a Research & Development Chef for Bon Appetit at Washington University. I have a wide range of Culinary background and am able to prepare almost any cuisine as well as a myriad of pastries, specialty cakes and desserts.