FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based on the type of service, guest count, menu complexity, ingredients, and level of service required. Grocery and premium ingredient costs may be separate depending on the service. I’m always happy to provide a clear custom quote before booking.
- What is your typical process for working with a new customer?
We start with a short conversation about your event, food preferences, dietary needs, guest count, and budget. I then create a customized menu and quote. Once approved, I handle sourcing, prep, cooking, service if needed, and cleanup.
- What education and/or training do you have that relates to your work?
I have professional culinary training, including Le Cordon Bleu, and years of experience working in restaurants, catering, private dining, pop-ups, menu development, and food production. I also have food safety and HACCP training.