FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My price depends on what is expected. When a client says they want to spend $40.00 a plate, you the client have to look at the all the work, planning, prep, additional staffing, driving time, set up and break down as well as the chef's talent. These are all factors when a price is given
- What education and/or training do you have that relates to your work?
Currently finishing my Bachelors in International Culinary and hope to gain my masters in Food Science or Nutrition.
- How did you get started doing this type of work?
My son has Celiac Disease and creating food without wheat and gluten has been a journey and I have loved every minute of it.