FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I like to work with clients budgets. No matter what it is. I’m a single father of 3 kids. I know how it is. I do like to give discounts to law/fire/emt. Also, I do not charge by the hour. When I give a quote it is for everything. Food, labor, travel, etc.
- What is your typical process for working with a new customer?
Chat to go over exactly what they want. I explain that what I do is a bit different than most. If they like that we proceed. We work together from the very beginning. Menu, special diets, special requests. Each client gets my cell number. If they need something then I’m right there to help any way I can.
- What education and/or training do you have that relates to your work?
-Johnson County Community College-Culinary Arts -Serv Safe/Health Department Certified -10 years experience in each area of: specialty diets, specialty meal planning, creating & preparing a very unique style of healthy/clean/organic cuisine -Former Chef Positions: sous chef Argosy Casino sous chef Anderson Restaurant Group sous chef 801 Restaurant Group executive chef The Corner Restaurant-Westport executive chef Zocalo-Country Club Plaza Skills- butchering, baking, pastry, all styles, all techniques(my style is very unique with French & Hispanic having a big influence). I am educated in global cooking. Basically every ethnicity. I am very blessed & thankful.