FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I base my pricing on the types of proteins and labor intensity.
- What is your typical process for working with a new customer?
I show them some examples of work, go over budgeting and all possible details of their event. Cross all T's and dot all i's! I want their experience to be great!
- What education and/or training do you have that relates to your work?
I had some basic training at a tech school many years ago but most of my learning was from amazing chefs on the job. It eventually led to myself instructing at CSN.