FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We do not charge gratuities, serves charges, plate fees, ect. Our pricing is very straight forward. The only thing added to the end of your bill is tax!
- What is your typical process for working with a new customer?
We prefer to meet in person or talk over the phone to discuss an upcoming event. We do everything we can to make sure that every detail is covered so there are no surprises the day of the event.
- What education and/or training do you have that relates to your work?
I have my degree in Culinary Arts from Johnson and Wales in North Miami. I have also been the Executive Chef of 6 different restaurants where I gained a lot of experience doing catering a large banquet events.