FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based on My Experience as a chef,Number of people I am cooking for and type of food.
- What is your typical process for working with a new customer?
My process is to talk about the food first and find out likes, dislikes and any allergies.. Getting to know the customer and the customer getting to know me ..
- What education and/or training do you have that relates to your work?
I have been a Chef for 23 years and have cooked for as little as 4 people to 500..