FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Prices all depend on the type of cuisine and quality of ingredients. I do my best to only work with fresh and local ingredients but if you're needing something imported or out of season it will reflect on the price.
- What is your typical process for working with a new customer?
First we chat via email and/or chat over the phone. I will send over sample menus and with your feedback I can customize the menu to your liking. I will then draw up a contract with the menu, event times and all expectations to make sure we are on the exact same page. Any last minute bookings (3-4 days) the deposits will be due within 24 hours.
- What education and/or training do you have that relates to your work?
I've trained in kitchens from Miami, Las Vegas to New York city. I've worked in both high end dining to casual in my 17 years of training.