FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I can work with you to customize a menu that fits your budget. The larger your guest count the better I can do with per person cost.
- What is your typical process for working with a new customer?
I like to have an initial conversation with the client to get a sense of what they envision for their event. Based on guest count, type of event and venue location I work to provide the client with a menu that they're happy with, both in pricing and food options.
- What education and/or training do you have that relates to your work?
Though I've been in the kitchen cooking away for as long as I can remember, I got my foot in the professional kitchen after completing a Culinary Arts degree at the Institute of Culinary Education in NYC in 2007. Since then I've had the privilege to intern at the kitchen of Restaurant Daniel's catering division; Feast and Fetes. From there I started a full-time position as prep cook at Abigail Kirsch catering where I worked my way up to Lead Cook before setting out on my own culinary adventure and starting my own business in 2015.