FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
The only "standard" for pricing is to make sure I provide the highest quality product and stay with in the clients budget. I don't believe in up-selling, but I also find it difficult to deal with people who don't want to pay for quality work and product.
- What is your typical process for working with a new customer?
I usually start with a few questions to get the feel for budget and what the goal the client has in mind for the event. Once the initial consult takes place I will design a few menus for the client to peruse, and we often exchange e-mails regarding decor etc right up until the event. This process can take anywhere from an immediate decision on the client's part to several consults. For a large event, like a wedding, a menu tasting will take place to finalize the selection. Then the contract is signed a a deposit is made.
- What education and/or training do you have that relates to your work?
University of Texas, majored in Fine Arts, Escoffier School for Culinary Arts, 30 years in the food industry.