FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on the number of guests, menu + style of service. Appetizer + Hors D'ouevre events we offer Full Service or Delivery + Set Up. Coursed Dinners are Full Service. Buffet Style Events are Full Service or Delivery + Set Up.
- What is your typical process for working with a new customer?
We love to connect over the phone or via e-mail to get a good sense of what our clients are looking for. Once we have that initial conversation, Chef Sara will send over a menu proposal for clients to choose from. Once the quote has been sent we require a deposit to secure the date and to remove it from our booking calendar. Final payment for the balance due is taken day of the 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 20 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 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.