FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I have worked with a variety of prices, and payment methods, and can be flexible with pricing as long as the client is reasonable and fair.
- What education and/or training do you have that relates to your work?
I'm formally trained; have graduated 2 culinary schools, have trained several professionals, and have many years of exposure and experience working in the industry; from really small quaint operations, to really big names and global clients.
- What types of customers have you worked with?
Catering, Cooking Instruction, Menu Planning and Development... Just to name a few! I'm fairly diverse and am flexible enough to adjust to most of my clients needs.