FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I am very reasonable, and can guarantee I would be cheaper than almost all of the alternatives. I enjoy the experience more than the money!
- What is your typical process for working with a new customer?
I can give menu ideas according to the type of occasion, and very versatile with types of cuisine. Just let me know what you are looking for, I am very adaptable to most catering styles.
- What education and/or training do you have that relates to your work?
I went to the Culinary Institute of America in Hyde Park, New York, and have spent a good deal of time in kitchens mostly in London, as well as New York City, San Francisco, Portland, and of course Nashville. I have also spent a great amount of time doing private events and parties of all sorts. I have also made it a priority to meet local farmers and producers of the food in the area, and have had the privilege of working on numerous farms around the world.