- What should the customer know about your pricing (e.g., discounts, fees)?
My standard pricing is to beat any and all quotes, and to provide a better menu, service, food and experience!
- What is your typical process for working with a new customer?
Of course providing references and answering any and all questions that they may have about their event is a must, but we also can customize our clients menu to fit their budget. Because of our efficiency and consistency we can offer the best price for the best food and service in Northern Nevada. Our personality and drive to be successful for our clients gives them the security to know that they have hired the best caterer/Chef for their special event.
- What education and/or training do you have that relates to your work?
I have over 30 years of cooking experience, I am a Certified Food Protection Manager, Certified Dietary Manager, and very very soon Certified Executive Chef.