FAQs
- What is your typical process for working with a new customer?
We communicate via text or phone after I send them a quote. Then we decide what type of cuisine they would like, how many people will be present, which way they would like the food presented (buffet or plated), dietary restrictions, etc.
- What education and/or training do you have that relates to your work?
Institute of Culinary Education (ICE)
- How did you get started doing this type of work?
When I was 16 years old, I worked as a delivery boy for a pizzeria. I guess it all just unraveled from there.