FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We base our pricing on an industry standard due to cost of food and/or beverages and hourly rates.
- What is your typical process for working with a new customer?
Once contacted, I will work closely with you to design a menu and/or beverage list that are perfect for your palate
- What education and/or training do you have that relates to your work?
As a chef that has been not only in the kitchen, but, in the food and beverage industry for over two decades, I have had the opportunity to work with some amazing people. Such as a Certified Master Chef, an Iron Chef and a Master Sommelier. -Bachelors degree in Hospitality Management, Culinary Institute of America (CIA) -Certified Beer Server, Cicerone Certification Program -TABC Certified -ServSafe Certified -Completion of 8 week advanced wines course through CIA