FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Cost of food plus my time as well as other staff needed.
- What is your typical process for working with a new customer?
Menu creation with the guest and host in mind. Using produce in season and local products and vendors.
- What education and/or training do you have that relates to your work?
Le Cordon Bleu Portland Graduate, Wine Bar Chef Consultant, and Personal Chef. My Family had a restaurant and catering service, so I essentially grew up in the kitchen. I've worked at the Hilton in Austin. TX as part of my training.