FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
In a lot of cases I like to use the price per person method. It always works out best and fair to everyone.
- What is your typical process for working with a new customer?
I like to meet new clients prior to the event day. It's always nice to break the ice early.
- What education and/or training do you have that relates to your work?
I attended L'Ecole Culinaire and received an Associates Degree in Restaurant Management. I was trained in proper food handing procedures and many culinary skills I use everyday. I also earned certifications in things like ServSafe, Human Resources and Nutrition.