FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
There is a delivery fee not included in our pricing. The delivery fee depends on the distance travelled to make the delivery or to provide the on-site services.
- What is your typical process for working with a new customer?
I will contact them by email and phone call to schedule a remote consultation to decide on the service, menu, and any special requests the client may have (i.e. allergy, dietary restrictions, event theme). I will provide them with information about my services and answer any questions they may have. It is important to me that the clients I work with have a great experience and create wonderful memories at their events.
- What education and/or training do you have that relates to your work?
I am a graduate of the Institute of Culinary Education, with training in Pastry and Baking Arts and have worked in the food and hospitality industry for 7+ years. My first job out of culinary school was with Eight Turn Crepe as a BOH line cook. I've since held positions as a pastry assistant at bakeries and spent some time doing dinner service at a hotel.