FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I always tell potential clients that I can't provide an accurate quote without details. It would be like calling a mechanic and saying "how much to fix my car?". He needs to diagnose the situation and advise you if you need an oil change or a new engine.
- What is your typical process for working with a new customer?
Since each event is unique, I start by asking questions to help me understand the client's needs, vision and budget goals. After I understand that I guide them through menu options that fit their requests.
- What education and/or training do you have that relates to your work?
I'm a graduate of The French Culinary Institute in Manhattan and my work experience includes The Biltmore Estate, The Inn at Blackberry Farm and The Grove Park Inn in Asheville to name a few.