FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Prices are for services offered. However, ingredients are extra and in the case of large events, rentals may be charged as well. the cost also varied based on the complexity of the menu.
- What is your typical process for working with a new customer?
We would connect to discuss the occasion. After determining the style of event, we would go over important must haves as well as tastes preferred. Once this is confirmed, we would discuss logistics. We would do a few check ups as the event approached and solidify numbers 1 week prior. 3 days prior, we would finalize any last minute details.
- What education and/or training do you have that relates to your work?
Classically trained at the New York Restaurant School. I gained many additional skills as well as honed others throughout the years being in the field.