FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our services are very reasonable because we do not have overhead like most restaurants and caterers. We are personal chefs that can come to you with a 48 hour advance notice. We customize menus to fit every budget as well as work with other services and vendors to provide our clients with an unforgettable dining experience.
- What is your typical process for working with a new customer?
We have initial consultations with each client and or customer to asses their needs. We then follow up with event recommendations, menu and or meal creations all documented in a catering bid. Once the bid is approved a deposit of half the amount is required to secure the clients event date and or service needs.
- What education and/or training do you have that relates to your work?
I have over 25 years in the Food Service Industry in management roles from: restaurant manager, sou chef, kitchen manager, grocery retail manager, executive chef, general manager, merchandising coordinator and national accounts manager for the 2nd largest food service distributor in the country. I received my culinary certification in 1998 at Metropolitan Community College along with my associates in Business Management. Later in 2008 completed my bachelors of science in Marketing Management at Bellevue University.