FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I typically price my catering per person so accurate head counts are relatively important.
- What is your typical process for working with a new customer?
I want to not only know as much as possible about the event, but also the person or people it is for. I love creating unique dishes whenever possible and knowing a person's personality and likes and dislikes can have a major impact on what dishes i may execute. Remember this is an EVENT part of my job is to make sure it is memorable, not just satisfying!
- What education and/or training do you have that relates to your work?
graduated from International Culinary Center in New York, New York (formerly the French Culinary Institute)