FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I base my pricing on a fair system,best product for the budget of the customer,travel expenses and labor.I'm here to make a living,so no low balling,and vice versa,I don't overcharge as well
- What is your typical process for working with a new customer?
I generally have a set time to talk,either on phone,email,text or in person.about what is needed. Once all the details are planned out,is when we can confirm a date and payment arrangements are made.
- What education and/or training do you have that relates to your work?
Graduated from Le Cordon Bleu of Atlanta in 2011. Over 15 years of working in the Food Industry and my main job is teaching the Culinary and Foods Program at Smithfield-Selma.