- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is very up front, and is based on what you want. I will explain what is included in any price I propose from the beginning. I do not have hidden fees, or surprise you with additional fees at the end.
- What is your typical process for working with a new customer?
I begin with a few questions that relate to their need, and use those answers to give them the options I can provide that relate to what they want. For larger events I prefer to do a phone call or online video chat, so we can go over the details in depth without having to exchange a long, drawn out chat chain. Big events, such as weddings, are where I will get more in-depth with since there are so many moving parts, and I want to make sure the culinary part of your evening intertwines with the entire event.
- What education and/or training do you have that relates to your work?
I received my Bachelor's Degree in Culinary Arts Management in three years from the Culinary Institute of America, Hyde Park, NY. The majority of my culinary tenure has been in country clubs (15 years) where I was used to having to multi-task daily to ensure different events with different plans executed properly.