FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our tasting fee is $275 and up to 4 people are allowed. Travel fees apply to distances over 20 miles from base kitchen
- What is your typical process for working with a new customer?
Getting to know a little about them. Feeling out their personality. Learning what they do and don’t like and why. For instance, a client may say that they don’t like onions. But I want to know is it the onion or the texture because that can be changed. Getting to know my clients is a major key for me.
- What education and/or training do you have that relates to your work?
I have some formal training but a professor saw that I wasn’t getting much out of classes and got me a job at a local restaurant in 2008. I didn’t exactly enjoy it and this professor recommended catering. This is where I found my passion. It’s never the same event twice and I love how personal it is. Working so closely with clients to make their event one-of-a-kind is exciting!