FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I estimate up front. Once I have a clearer idea of my clients' needs and/or special requests, I adjust from there and we discuss it further.
- What is your typical process for working with a new customer?
Discuss by phone the event, number of guests, menu, serving style (plated or buffet) and special dietary needs.
- What education and/or training do you have that relates to your work?
I've worked in the culinary world as a pastry chef, educator and camp cook!