FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Very reasonable.We have flat rates,but we honor any negotiable agreements that may stipulate reasonable terms between our team & your specific service needs.
- What is your typical process for working with a new customer?
Communicate your requests and we will walk you through the whole process until the end.Details vary w/each event or function.We usually visit the venue prior for consultation to discuss your needs,listen to your requests & explain all the details of what we can provide at no cost to you.
- What education and/or training do you have that relates to your work?
I'm a working chef in the culinary field w/30 yrs experience.I studied culinary & kitchen systems @ "FMI inc." Phoenix,Az 1991 I completed apprentice certification under Exec.Chef Robert Garette.@ Olgelethorpe University,Chamblee,Ga Certificate2003 I worked under Chef Garette @ "Bon'Apetit" 5 yrs as 1st Cook/Kitchen Mgr./Cook trainer & Chef instructor for new culinary students completing internship under my supervision.