FAQs
- How did you get started doing this type of work?
A very persuasive General Manager turned mentor in college. After graduation and on the path to law school (and after having bar tended for four years), roped in to "just one more year" (turned 22)...
- What advice would you give a customer looking to hire a provider in your area of work?
Be confident and ask questions. Treat the interview process as if you simply don't have the time to cook or prepare for the group yourself (and in many cases this is true). You deserve to have the event results that you not only paid for, but imagined. So whether it is how the potato salad will be garnished, the bill will be charged, the amount off food you can anticipate or how we are going to handle Uncle Bob after a few too many, ask away. There is now wrong question, just bad answers, If you get one of those, you'll probably know if the fit is right or not.
- What questions should customers think through before talking to professionals about their project?
We all enjoy food and beverage enough that it is both our profession and hobby. It is very common to start our day sharing recipes, trials and errors at home, home run dishes or cocktails and what we plan on cooking over the weekend. While our areas of responsibility differ within the company, our passion is shared.