FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing includes shopping for your ingredients, travel time, food cost, labor and taxes.
- What is your typical process for working with a new customer?
I like to have a phone conference to discuss the details of the event, get the customers vision, and the I will put together a menu, send it out an email, and then a 2nd call to discuss any changes or ideas with the client and finalize the menu together.
- What education and/or training do you have that relates to your work?
Yes. I subscribe to many culinary magazine subscriptions, websites and associations. I am a member of the American Culinary Federation (ACF) and hold a Certification through the ACF. The certification process requires a certain number of hours per year of continuing education.