- What should the customer know about your pricing (e.g., discounts, fees)?
We can create custom menu's by budget and price or by specific menu items including special dietary restrictions
- What is your typical process for working with a new customer?
Find out exactly what customer needs and make sure they have they have the rest of what is needed to make their event a trouble free affair without any last minute running around. Happy to work with first timers planning events when their event space does not include food or beverages.
- What education and/or training do you have that relates to your work?
Graduated Culinary Institute of America, New York 1980 Executive Chef Lake Placid Olympics 1980 Executive Chef Holiday Inns, Sheraton Inns, Ramada Inns, Hotel Conneaut Owner Operator Restaurants, Party Centers, off premises catering since 1989