FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Typically after discussing menu ideas with the host I will send a couple of ideas along with what it will cost for the minimum per person rate. Example: 6 guest minimum $22.50 per person.
- What is your typical process for working with a new customer?
I like to talk with potential clients about what their food needs are and what style of dishes they like. I will send a couple of menu ideas and allow the host to pick which will work best with the guest. Dinner parties are really about the wow experience for the guest and making the host look good. Too fussy and overly plated food doesn't allow anyone to have a good time. While something thrown on plate doesn't offer a wow experience at all. I like to think I fall in the middle. I like clean well platted meals. Simple and mouth wateringly elegant.
- What education and/or training do you have that relates to your work?
I have been cooking for what seems like forever, but I was fortunate to attend a cooking program that allowed me to train under the Vice President of the Southeastern American Culinary Federation. The program was an intense 4 months packing in what most would find in a typical 9 months of culinary school. I am also Serve Safe Certified.