FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I do not work per hour, I cost out the menu per person, depending on client needs and wants.
- What is your typical process for working with a new customer?
My first step is always speaking with the customer. I do not have menu made, I customized all my menus to the event. Speaking with the client first to find out likes and dislikes, expectations. What kind of event, guests?
- What education and/or training do you have that relates to your work?
A.S Culinary Art Science- Johnson and Wales University B.A. Hotel/Restaurant Management- Johnson and Wales University