FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our pricing system is primarily per person.
- What is your typical process for working with a new customer?
The new customers can call and we will set a time up to discuss there event. Chef Damon Stevens
- What education and/or training do you have that relates to your work?
My culinary training comes from Johnson & Wales University, Providence R.I