FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Can be anywhere from $40-100 a head range, depending upon the menu. Long term, or permanent use would need to discuss
- What education and/or training do you have that relates to your work?
I am constantly challenging myself by eating out a lot, and trying to replicate the food that I have eaten. A trait that I feel I am very good at. Magazines such as Bon Appetit and Saveur are also good sources of cool new dishes and classics as well.
- How did you get started doing this type of work?
Food has always been a passion and a hobby for me, it was an easy choice to make it my profession as well