FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I offer discounted pricing for customers booking food and floral services.
- What is your typical process for working with a new customer?
I generally start with a phone conversation to gather event details. Then I put together a specific menu of choices for your event. Once I know what selections you’d like, I can give you an accurate estimate.
- What education and/or training do you have that relates to your work?
I began in the restaurant and catering industry in 1990 and have worked at acclaimed restaurants La Maison des Poelles and the Chateau Relais property, The Auberge du Soliel in Napa Valley. I have worked on multi million dollar estates in CA as a private chef, done events and weddings for up to 350 with my catering service and most recently opened and ran a restaurant in the Caribbean. I have worked for super high end clients and celebrities but also love to cater to the average food lovers!