FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our pricing is planned by the customer needs and budget , I'm open for everyone. Its important to get idea of what customer looking for and what price range/budget they looking to work with,also all the restrictions and dietary needs taken into consideration, I will plan the custom menu and work with a person by their needs until we have created perfect menu for the price that suits to the occasion. Everyone is welcome.
- What is your typical process for working with a new customer?
I like to start with getting to know the person, learn about the occasion they looking food for, get to know their likes and dislikes , any allergies and such , then get idea of the budget per person or event and how many people attends, from there we start planning menu, once I have learned what kind of occasion we working with , I see what kind of cuisine customer is interested, from there I gonna start building a menu and let customer view the menu , scratch off anything they don't care for and learn what would they like to see to be served, I'm very open for any suggestions , so I will work with customer until we have created perfect menu that pleases everyone, for any event for home, office or any other venue.
- What education and/or training do you have that relates to your work?
I graduated from culinary school in Europe 1995 , sense I have worked from simple cafes to fine dining , I have strong experience with international cuisine , mainly European , eastern European , American and Japanese. I was trained and worked as sushi chef for fine dining restaurant , I have 10 years of catering chef experience for small and large events with one of the prime caterers in Cincinnati , I'm also pastry chef for upscale steak house.