- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based on a per person price and is highly dependent upon the type of meal being served. For example, a 5 course classical French menu will be more expensive per person than a 3 course nouveau American "casual" dining experience. I am willing to work with a customer on pricing, all while maintaining a high level of service.
- What is your typical process for working with a new customer?
I will begin by explaining the menu in detail to make sure the customer understands what they will be receiving. After finalizing the menu, I will explain what area or items I will need (e.g. kitchen space, plates, cutlery, etc.) and what I will bring myself (knives, cutting boards, pots, pans, etc.) Finally, I make sure the new customer has an understanding of what services I will be providing.
- What education and/or training do you have that relates to your work?
I graduated from Johnson & Wales University in 2018 where I received both an Associate's degree in culinary arts and a Bachelor's degree in Culinary Nutrition with concentrations in food science and dietetics.