- What should the customer know about your pricing (e.g., discounts, fees)?
A lot of people think finding a chef/catering company to provide service will save them money. Most times that is simply not the case.
- What is your typical process for working with a new customer?
Typically, I like to have a thorough consultation to go over guest counts, logistics, flavor profile, menu selection, etc. That way you get what you want and ultimately your event turns out better than you can ever imagine. Once we agree to terms, I require at least 50% up-front (100% preferable). Once this portion is behind us, it's smooth sailing and time for you to relax and let me take care of everything else.
- What education and/or training do you have that relates to your work?
I started my journey at a middle college for culinary arts in Denver. Coming up in the business, worked for almost 10 years straight at different restaurants allover Denver. At the executive level, assistant pastry chef at DU, Sous chef at Ameristar casino, Sous chef at flying iguana taqueria, executive chef at a steakhouse, executive chef at via Brasil. Now owning this company for over 6 years. I was blessed with many talented chef mentors that bestowed their best onto me. Serv safe certified, health card, CPR certified, CEC