FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
There are separate pricing structures for drop-off catering, full service event staff, service only (no food provided), sit down private chef event, and cooking lessons.
- What is your typical process for working with a new customer?
We have a conversation about the event and what the host is looking to do. I create custom menus and proposals for the host, and we will continue from there.
- What education and/or training do you have that relates to your work?
Johnson and Wales University Charlotte graduate with two culinary degrees.