FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is not complicated it's just there are so many variables. I always tell people that there are beer people, champagne people and everyone in between. All we have to do is figure out where they fit in.
- What education and/or training do you have that relates to your work?
I go to the biggest trade show in the country and constantly stay in touch with chef friends around the world.
- How did you get started doing this type of work?
Believe it or not at 12 years old I used to watch Julia Childs and that's when the bug go into me.