FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I can work with customers to create a budget and price point that is right for them. For larger events, I typically will hire 1-3 additional people which may affect the overall cost.
- What is your typical process for working with a new customer?
I like the meet the client in person and discuss their needs, goals, and expectations. No matter what the client is contacting me for it is my priority to get a firm idea of the services they require. From there we get to have fun and talk about food!
- What education and/or training do you have that relates to your work?
I have been working in restaurants for 13 years. From high-end steakhouses to Malaysian bistros to gastropubs, I have trained in a variety of cuisines and levels of service. Additionally, I have worked for exclusive diet-programs that cater to each client individually.