FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I want to make sure that my customers get value for their money. I also want to make sure that my prices are competitive with other restaurants in the area.
- What is your typical process for working with a new customer?
I like to learn about a customer's taste in food, how many courses they want, and set up a time and date. A menu will be created for the client, which can be revised as needed. Once the menu is approved, I purchase the food and prepare it at your place and cook it in courses like a restaurant does. This process allows me to create a personalized experience for the client and ensure that they are satisfied with the food they receive. It also allows me to make sure that I have all the ingredients I need, and that the food is cooked properly. I clear each setting and bring each course out, then I clean up the kitchen before I leave, then I collect payment. This helps to ensure that the customer has an enjoyable experience, and that their food is cooked and presented in a professional and timely manner.
- What education and/or training do you have that relates to your work?
I have a culinary degree from Florida Culinary institute, I also have a bachelor's in business. I taught as a culinary instructor for 8 years at Lecole Culinaire in Memphis Tn.