FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I base my pricing upon the amount of work and detail the customer wants.
- What is your typical process for working with a new customer?
I like to first sit down and discuss what the customer needs or wants. My field is centered around pastry, but I have no problem at all dabbling into the culinary side or the savory side to meet their needs.
- What education and/or training do you have that relates to your work?
I have both my Pastry degree and my Culinary arts degree from Sullivan University, as well as nonstop jobs in the food industry.