FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Depending on the Amount of food, type of service, amount of guests, and any extra helping hands will impact your total price that will be due ***7 days before the event*** An initial 10% security deposit from your total is due upon hiring to lock in your date. 50% 30days before event for any and all expenses before hand. The rest is due and collected on the day of the event. My standard basics consist bringing any necessary tools and after party cleaning up the areas used by our staff.
- What education and/or training do you have that relates to your work?
Degree in culinary arts specializing in French cuisine primarily with a dash of southern style cooking
- How did you get started doing this type of work?
I have worked in professional kitchens for over 10years. In 2014 I was introduced to catering and started working personally for a fine dining hotel company in downtown Fort Worth. Then moved on to working for and along side locally famous private catering businesses for several years servicing thousands of events in both Dallas/Fort Worth areas and the surrounding cities in Northern Texas. I’ve been a professional NYC Chef de cuisine for 3 years now and loving the city life.