- What should the customer know about your pricing (e.g., discounts, fees)?
We are happy to work within budgets, but clients should always be up front about what they’d like to spend since everything is customized—food, staffing, beverage and rentals should all be considered within your target budget.
- What is your typical process for working with a new customer?
After the potential client responds to a series of questions and expresses interest in our services, we move forward with a proposal and relative menu options. Once they examine the customized information, we follow up with a conversation to clear up any questions that may remain. At that point, once the client decides if we are the right fit, we move forward with all the rest 😊
- What education and/or training do you have that relates to your work?
Grand Diplome from The French Culinary Institute, now known as International Culinary Center in Manhattan. Prior to a formal degree, established a catering company in Rome, Italy with primarily clientele from the American Embassy. Worked in numerous high end reputable restaurants in Manhattan and received rave reviews, as well as a wealth of experience in catering and food styling.