FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Cost of food plus transporting and Labor cost.
- What education and/or training do you have that relates to your work?
Always taking classes just recent Microbiotic , gluten free Advanced pastry methods Molecular cuisine . I take at 3 courses a year to keep me Updated in my field .
- How did you get started doing this type of work?
My family owning a country inn and Winery in Germany for over a 100 years. I am the third generation chef coming Out of family. I love creating , fast paced life style and Creating perfection.