FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing system is based on my clients budget, what menu they want, the current food costs, the amount of time it will take to prepare the food, and the length of time of my participation at the event.
- What education and/or training do you have that relates to your work?
I am always searching for new information and any chance to educate myself as much as my schedule accommodates.
- How did you get started doing this type of work?
I decided to get into my line of work because I was always creating new things for my family and friends to eat and decided that I should just go for it.