FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Every Event is Different. Some things are best priced by the piece or dozen, while others are by the pound or per guest. I work with all of my clients to find the best possible way to make their event shine, while staying within their particular budget.
- What education and/or training do you have that relates to your work?
Every Day. From Internet, To Food Shows, To Trade Publications and Social Media. I am immersed in staying informed of current and future trends and innovations.
- How did you get started doing this type of work?
I decided I wanted to be a Chef at the ripe young age of 12.... My mother had always been a really great cook, self taught through magazines (Gourmet, Bon Apetit, Food and Wine, etc.) and cookbooks (Joy of Cooking, The Silver Pallatte, etc.) One holiday evening, we were gathered around the dinner table, feasting on a spread that came out of one of the latest magazine articles, when my mother asked each of us what we thought of the meal she prepared. "It's Good" muttered my father as he continued to chew. "Great Job" remarked my brother. And yet when it came to be my turn in expressing my opinion of the meal, i remarked "It is wonderful, but have you ever thought of removing this item and replacing it with this, this, and this" (I can't remember my full culinary brainstorm, as this was 24 years ago) My mother replied "You are going to have a hard time finding a wife that can cook like you want to eat." I then stated abruptly, "I will become a Chef."