FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
In order to give you the best price I usually prefer to create a menu with the client first and then give a quote 1-2 days later so I can be sure to get the most up to date market prices for the product. Or if the client has a budget already then I can use that budget to create a menu and execute it to the best of what is available.
- What education and/or training do you have that relates to your work?
I graduated from oregon culinary Institute in 2010. I also work at a Jewish facility where we have continously changing diatary needs and menu changes daily.
- What types of customers have you worked with?
Weddings, graduation parties, baby showers, holliday parties, personal chef, freezer meals.