FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I have a worksheet, I put in the cost per guest and add another items such as help, linens and plates, etc... then it adds tax and gratuity so the math is done for me. I do not like surprises so I try not to surprise you.
- What education and/or training do you have that relates to your work?
Yes, books, tv, magazines, talking with other chefs, always learning and watching.
- How did you get started doing this type of work?
I was very fortunate and was able to stay home while the kids were in school. When they were older I saw a commercial for culinary arts and said "I can do that" and I went to school and did. I love baking and cooking because everyone wants to eat first.