- What should the customer know about your pricing (e.g., discounts, fees)?
Meals for the week, bi weekly or monthly have standard pricing. There are no refunds for private dinners three days before the event. Catering can vary depending on the menu and/or needs of the client.
- What is your typical process for working with a new customer?
I like to consult with the client to find out what exactly they are looking for. This gives me a chance to have more details so that I can make a menu that will stand out.
- What education and/or training do you have that relates to your work?
I was in the U.S. Navy and there is where I learned to cook food from different cultures. I was also and executive chef for 4 years at Entertainment Cruises in Washington, D.C.