FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Prices can vary based on menus and special needs.
- What is your typical process for working with a new customer?
Learning dietary requirements and restrictions. Location of venue. Payment method.
- What education and/or training do you have that relates to your work?
Executive Chef in the industry for over twenty years. Experience in all types of cuisine.