- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is different for every customer. Food choices, number of guests and special requests all play a role in pricing each function.
- What is your typical process for working with a new customer?
I like to speak with new customers about menu ideas, then submit a more coherent menu to them highlighting and enhancing their ideas. I also like to look at the space before an event to troubleshoot and get inspiration for a successful event.
- What education and/or training do you have that relates to your work?
Culinary school, head Chef at several restaurants, successful completion of many many caterings and events, private Chef in several residences for clients for events and weight loss programs.