FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
The pricing is very simple - it's per guest, and it includes all the costs: groceries, travel (unless it's outside of NYC), and other expenses. We can always talk about adding or subtracting a course if absolutely necessary!
- What is your typical process for working with a new customer?
Same as with established: getting to know what the the needs are for the event, planning an appropriate menu, complete respect for your time and your guests, satisfaction.
- What education and/or training do you have that relates to your work?
I recieved a degree from the French Culinary Institute, and have a combined 15 years experience in restaurants, front and back of the house.