- What should the customer know about your pricing (e.g., discounts, fees)?
My approach on pricing is to Listen to each customer first their wants and needs to successfully create a memorable event based on their budget and my experience and reality of pulling it off.
- What is your typical process for working with a new customer?
Creating a client profile of likes ,must haves,vision,dreams of their special event
- What education and/or training do you have that relates to your work?
I have been a chef for over 30 Years ,I am a Sommelier , a certified wine & food pairing Specialist, I have cheffed in corporate catering , country clubs , wineries , The NFL, Movie industry, a CIA grad, a hotel restaurant grad and a international Wine judge . Certified Napa Valley Wine educator .