FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
The pricing is a general estimate and is customized to each person's needs.
- What is your typical process for working with a new customer?
Each person and each circumstance is unique. Therefore whether I am speaking with someone for the first time or I have worked with someone before, what they want for that specific meal or event is discussed. No presumptions are made. The client and the food are first. Full stop.
- What education and/or training do you have that relates to your work?
Chef Andy is a graduate of The Midwest Culinary Institute; and has worked professionally with food for over 15 years.