FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based on menu, number of guests and level of service. I have a $1,000 minimum for any event.
- What is your typical process for working with a new customer?
I can work with you to curate a personalized menu based on your favorite flavors, or I can offer a list of dishes for you to build your own.
- What education and/or training do you have that relates to your work?
I have been cooking for over 40 years, but I am entirely self-trained.