FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing depends on location, the amount of people that I’m catering for, the selection of foods, and the amount of the food.
- What is your typical process for working with a new customer?
When working with a new customer, I find out first what kind of food they want, what’s the event and how fast do they need it. I have a menu that everyone can choose from or they can give me some kind of idea of what they would like and I can come up with it an entire menu on my own to see if they like it. After finding out those things and how many people they need, the customer at that point, pays the deposit and we start preparing for the event.
- What education and/or training do you have that relates to your work?
I have a certificate for The Standard Introduction to Food and Health, where I learned how to clean all food properly and cross contamination. I have learned most of what I cook from my mom, who started to take me in the kitchen with her to cook at a very young age.