FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based upon the menu, number of people, whether service is needed during the events, etc... All quotes are negotiable of course if possible.
- What is your typical process for working with a new customer?
I try and get a feel for what the event will be like and a sense of the person's needs. Then I work with the client regarding menu, logistics, etc... I make suggestions but do not try to "sell" my clients a menu I think they would like. We work together on everything. I do not take 20 jobs in one day. I quote on and accept only the jobs that I can perfectly execute. My clients receive personal treatment and most importantly my time.
- What education and/or training do you have that relates to your work?
I went to Chef school earning me a degree as a Certified Personal Chef. I have been in the food and party planning business since 2000.