FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based on market price of ingredients. I do offer custom pricing event to event. I will always compete to be better than other caters and chefs.
- What is your typical process for working with a new customer?
First thing I prefer to do when getting to know potential guests; I like to know what their experience is with food, what are their desired results of the experience.
- What education and/or training do you have that relates to your work?
I have worked in two Michellin Star restaurants, James Beard winning chefs, and have appeared on Food Networks Chopped. I can cook.