FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
No set up procing. Pricing is tailored to customers budget.
- What is your typical process for working with a new customer?
I prefer to set up consultation to find out exactly what a customer is looming for. Then to submit a rough draft menu and make changes until they get to wxactly their specifications.
- What education and/or training do you have that relates to your work?
Atteneded culinary school at Metro Institute for the Culinary Arts Exectuive chef at wine lounge in omaha 11 years in industry Multiple restaurant styles including bakery