FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Per person pricing is typically based on food and culinary services. Additional event staffing such as servers and bartenders are available and are based on the clients overall budget.
- What is your typical process for working with a new customer?
Please contact us with a call or email. We like to customize all our menu quotes to the client or guest of honors needs and preferences. We source everything fresh for your event and don't inventory ingredients, avoiding "cookie cutter" menu packages.
- What education and/or training do you have that relates to your work?
Trained at the Culinary Institute of America, Serve Safe certified and Certified Food Service Manager. I am a Member of the American Culinary Federation which focuses on education, certification for Chefs. Seminars & Food Competitions.