FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I work around every clients' budget to create an amazing event, no matter how big or small. My delivery and setup are always free.
- What is your typical process for working with a new customer?
I like to ask potential clients about their event to understand the kind of foods that will be better suited for them. Each party's menu is individualized according to need (I pay attention to dietary restrictions, allergies, and also religious observations.)
- What education and/or training do you have that relates to your work?
Graduated from the French Culinary Institute of NYC. Have trained and worked beside world renown chefs, such as Daniel Boulud, Lidia Bastianich, and others.