FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing fluctuates case by case and is determined by factors like menu, number of guests, length of the event, equipment that may need to be provided and location.
- What is your typical process for working with a new customer?
We start with a consultation call to discuss all event details including: menu, theme, number of guests, length of services, etc. Once we have the details established, we write a custom menu and create an estimate for the event. We then review the event with the client and make any changes if necessary. **Very important** If you are booking for an event in a vacation rental, you must confirm that the rental allows an outside caterer to provide service in the home.
- What education and/or training do you have that relates to your work?
Elisha has an associates degree in culinary arts and 15 years of experience in the industry working mostly in fine dining during the beginning of her career then transitioning into management and finally ending in high end catering before deciding to take her career path private. Clayton has been working in the industry with a focus on catering for 24 years. He has worked up and down the Las Vegas Strip in convention and catering kitchens. He was previously the head chef at Caesar's forum convention center.