FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My prices vary by occasion, amount of people, or if there are special circumstances (ex: wedding cake needed etc.). It also depends if the occasion requires full service or if it's a drop off. My prices are extremely reasonable and my food is always homemade.
- What is your typical process for working with a new customer?
I reach out to potential customers with a price, potential menu options, and my information. I ask for at least a quick phone call if not a meeting so I can provide exactly what they're looking for and depending on the occasion I schedule a tasting. I want the customers to have a memorable experience with my services so I try to give plenty of options. I take care of everything so food is the last thing the customer needs to worry about.
- What education and/or training do you have that relates to your work?
I have my associate's degree in liberal arts from Blinn College, another associate's degree in culinary arts from Galveston College, and my bachelor's degree from the University of Houston in hotel and restaurant management. I have my food manager certification, instructors certification, and proctor certification from ServSafe. I'm also taught culinary arts for 8 years so I'm up-to-date on trainings, trends, and education for this field.