FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I'm flexible and willing to work with their needs or wants accordingly, depending of course with certain ingredients and quality, time, and amount of people.
- What is your typical process for working with a new customer?
Finding out exactly what they are looking for, aka likes/dislikes/allergies, getting to know a little bit about them and building a trusting relationship to be sure everything goes smoothly and above and beyond expectations.
- What education and/or training do you have that relates to your work?
Culinary Institute of America in Hyde Park, NY. Trained in world wide cuisine, ingredients, and techniques.