FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I do not add fees.
- What is your typical process for working with a new customer?
Consultation to see exactly what they would like, what type of setting to expect, etc. Then introducing the packages I offer and speaking kore with the customer to find out what their budget so they can get the most of the money. Then proceed to figure out an estimate on groceries based on menus chosen, and proceed from there.
- What education and/or training do you have that relates to your work?
Bachelors degree in Hospitality Management from Penn State University 8+ years working in the kitchen 3 years Sous chef management experience running commercial kitchens NYC Food Safety Certified ServSafe Food Safety Certified