FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
On average catering and personal services are Pre priced according to the amount of guest, cuisine preference, location & duration of event. Add ons and special request are evaluated on a case by case basis. All packages include: Set up & Breakdown, Packaging &Delivery, Disposable plates/bowls, napkins & utensils, Serving Staff(up to 2, if needed), One Centerpiece, & One Beverage Hot or Cold(non-alcoholic). Venue space, Decor, Tables &Chairs rental available at an additional cost.
- What is your typical process for working with a new customer?
When first gaining a client I like to take the time to get to know their food likes and dislikes, allergies, & cuisine preference. I take the time to know the things they enjoy most and how they eat. I also inquire about health issues and precautions to ensure not only a thorough enjoyment of their food, but also a safe enjoyment.
- What education and/or training do you have that relates to your work?
I am a French trained Chef. I've earned my degree in Culinary Arts at Kings Borough Community College and my degree in Restaurant Management at The Career Academy of NY.