FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Each menu is created to fit the budget of each individual client. No two menus are the same.
- What education and/or training do you have that relates to your work?
Well I'm a formally trained Chef, with extensive training in many cuisines.
- How did you get started doing this type of work?
I always knew i wanted to be a chef, but working for a small full service restaurant wouldn't get me where i wanted to be. I Knew i wanted to some day start my own catering company, so i found a job as a banquet chef in which i held that position for over 5 yrs.