FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I work closely with my clients in pricing, so that everybody is happy
- What is your typical process for working with a new customer?
I like to have a phone interview, to gather specific details that deal with your likes, dislikes and your vision of a perfect event. Within 48 hours I will e-mail a menu with a few choices in each of the food courses. I will answer any and all questions concerning meal courses and then present a menu for clients approval.
- What education and/or training do you have that relates to your work?
I started working for a German Chef in High School. Graduated from Junior College. Then work for 2 years in Zermatt Switzerland, came home, started working in restaurants while finishing my degree in Psychology. I attended and graduated from Culinary school and eventually earned a Chef's certification from the ACF and World Cooks Association