FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Since every catered event is different and unique, so is my pricing structure. My goal is to provide the highest quality food and service first and always keeping the customers budget in mind.
- What is your typical process for working with a new customer?
I like to understand what the goal of the client is. I want to be a part of the entire function from front to back. I am a good listener and am a great problem solver.
- What education and/or training do you have that relates to your work?
I was raised in Southern California by a single mother. I use to come home from school and watch The Galloping Gourmet. I would then prepare meals for my mom. I started working in a Japanese restaurant as a cook in Pasadena California when I was 13. I was a cook at a Syrian restaurant when I was 15. In Charleston SC, I was the sous chef at a famous seafood restaurant and at 17 and was the Executive Chef in a partnership at a Lowcountry cuisine restaurant called Queen Street Seafood Inn.