FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing varies on style of dining, menu as well as traveling distance and size of event. Every event is unique and priced differently within reason.
- What is your typical process for working with a new customer?
Seeing what the customers likes/dislikes are as well as allergies and dietary restrictions is first and crucial to proper menu development, specifically for each client.
- What education and/or training do you have that relates to your work?
I have an A.S.S. in Culinary Arts from H.C.C.C. in Jersey City, NJ. I am also ServSafe certified.