FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We have our starting prices in our bio, but depending on the complexity of dishes or service the price might go up
- What is your typical process for working with a new customer?
We like to have a call with the customer.To figure out all the details, then both sides will sign a contract and once the payment is sent we're ready for the event ( we do require full payment at least a week before the event date with a deposit at the signing of the contract, we also can do payment plans if needed)
- What education and/or training do you have that relates to your work?
I was classically trained at escoffier culinary school, and have worked in multiple fine dining restaurants, la pera catering, a personal chef agency now I'm on my own