FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
The reason is that I like to talk to people about their budgets cooking for scratch saves a lot of money.In some instances I have gotten with client and told them to purchase food and give me and my guys a flat fee. I have done banquets with beef tenderloin and chicken for as low as 15.00 a head that includes a salad entree dessert salad.
- What education and/or training do you have that relates to your work?
Culinary Certification Serve Safe. European training as well.
- How did you get started doing this type of work?
My family. And I enjoy making people happy.