FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is contingent upon the difficulty level of the service that the client is wanting to have provided to them. The lesser the difficulty or the lesser the cost of food for catering/private chef services, the lesser the price. Of course, repeat clients or referrals are granted a discount.
- What is your typical process for working with a new customer?
I would like to get a feel for what type of vision the customer has for their event, if there is one. Then, we can collaborate on those ideas and come up with the best ideas and I will work to make those visions come to fruition. We can then draw u a contract, holding both parties accountable for services rendered.
- What education and/or training do you have that relates to your work?
Johnson and Wales University, Charlotte, Culinary Arts AS, Food Service Management BS, 2009. Texas Alcoholic Beverage Commission Certified. Federal Dining Room Professional Certified. Texas Food Handlers Certified. Bar Manager/Craft Cocktail Menu Bartender at a restaurant in Midtown Houston. Event Coordinator at a restaurant in Midtown Houston. Design student at HCC.