FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
As far as quotes and what our guests ranges are, it really just depends on the ingredients and methods of preparation (labor) which would all be discussed if need be.
- What is your typical process for working with a new customer?
At the end of the day, we want to make sure our customers are happy. After we are hired, we will set up a meet wether it's in person or over the phone to discuss what our customer REALLY want. because we understand that sometimes this platform isn't specific enough, we want to ensure our customers are getting what they are paying for and we go from there.
- What education and/or training do you have that relates to your work?
I am a "High Honors" graduate of the French Culinary Institute "Le Cordon Bleu." Though learning proper techniques, my training is and has always been hands on. I am constantly researching old and modern recipies of many different cuisines along with new techniques, and the use of new equipment. While staying in trend, Im also seeking to start new ones.