FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based on the menu and the customers needs.
- What is your typical process for working with a new customer?
I prefer to Communicate with the customer on the phone to minimize any misunderstandings and achieve the customers expectations and Wow their guests.
- What education and/or training do you have that relates to your work?
I am a Johnson & Wales University graduate 97'. Currently I am a member of United States Personal Chefs Association I am currently a chef for Sedexo Corporation, I also hold a current serve safe food safety and sanitation certification.