FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is always based on what the customer is looking for: sandwiches, casual apps, or fancy ingredients like caviar & oysters.
- What is your typical process for working with a new customer?
I like to talk with the customer to figure out what they want and how I can best make that work for their budget. Then figure out the logistics and what I can provide to make their event as easy and seamless for them as possible
- What education and/or training do you have that relates to your work?
Bachelor's of Science Culinary Arts Johnson & Wales University Stagier at Noma Copenhagen 2013