FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We have standard menus that we work off of but generally use them as guidelines as we prefer to tailor our menus to each guest's specific needs and preferences.
- What is your typical process for working with a new customer?
After the initial contact we like to go through the flow of the event, the guest expectations and then design menus that suit both. We have a lot of experience doing events and know that means they're all a little different, you have to ask a lot of questions. No event is ever the same. We strive to create menus that represent our host and thier venue with a flow of service that is seamless.
- What education and/or training do you have that relates to your work?
4 year Culinary Nutrition Degree (Johnson & Wales, Providence RI) 1 yr Dietetic Internship (Massachusetts General Hospital, Boston MA) 15 years experience in the Food Industry worked under 2 James Beard winning chefs