FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing in the catering field has many factors. The menu is always a big factor, how many people, the location, how much staff will be required, and travel are all key ingredients to the pricing of any event...
- What education and/or training do you have that relates to your work?
As for education, I am a culinary graduate as well as being ServSafe Certified. The great thing about the culinary field is that there is ALWAYS new things to learn. I am constantly reading about new trends and styles of cooking. The possibilities are endless in the cooking field.
- How did you get started doing this type of work?
When I was a kid, my fist job was bussing tables. After a while, I became a waiter and bartender. The more time I spent in the business, I realized I wanted to learn the kitchen. I got much of my training at The Balsams in Dixville Notch, NH. I worked in 5 star resorts for 5 years in NH and Florida. I then went to culinary school and received my degree, and then I worked for many years at Horsefeathers in North Conway before moving to The Lakes Region. I have worked very hard and long hours for some of the best restaurants in the area.