FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing structure is simply, you'll see.
- How did you get started doing this type of work?
I started cooking at a young age. I tried going the traditional route....college right after school for accounting but after one semester, I knew where I belonged. So I dropped my classes and went to culinary school. The rest is history.
- What types of customers have you worked with?
Most commonly I cater small parties- 30 people or less but I have experience with much larger parties. I also do many meal preparation/ drop off services.