FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Each event is different and once I speak to my potential client and find out how many dishes they would like, type of cuisine and style of service, then I can give them a exact quote.
- What is your typical process for working with a new customer?
I like to speak with my clients on the phone and get to know them to find out what kind of event they are having, type of cuisine, type of service, how many people they will be expecting. Then I design two or three menus for them to choose from according to their tastes and preferences.
- What education and/or training do you have that relates to your work?
I attended culinary school at The California Culinary Academy in San Francisco California. I have taught culinary arts at The Santa Fe Community College where i ran the pastry program for 5 years. I then went on to open The Santa Fe Culinary Academy and I was Co founder and Executive Pastry Chef Instructor. I have been in the culinary industry for 30 years working in many different capacities from front to back of the house.