FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is dependent upon the menu. I do simple meals to several-course meals, so things are not really standard in terms of a pricing system.
- What is your typical process for working with a new customer?
I find out what they are looking for, suggest a menu or give examples of dishes I think might work well for the occasion. I also build trust by explaining those things that I feel are important such as high quality ingredients, preparing everything from scratch and cooking using authentic cooking techniques.
- What education and/or training do you have that relates to your work?
I attended culinary school at El Centro in Dallas, Texas.