FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is individual and I am very reasonable.
- What is your typical process for working with a new customer?
I like to provide my clients the opportunity to give their input and as much of their feedback as possible. I like to do an initial phone or sit-down interview, talk about what the client is looking for, what the client likes, doesn't like etc, and then go from there. This is also when I find out if there are any allergies or specific dietary restrictions. Whenever possible, I try to create samples for my clients to taste ahead of time, if planning for a later event. Lastly, after working with my clients, I like to follow-up with them to ensure that they enjoyed the food, enjoyed the service, and that their needs were met.
- What education and/or training do you have that relates to your work?
In 2012, I graduated from Atlantic College's Culinary program, located in South Florida. I currently hold a certificate for Culinary Arts and Commercial Foods. I also have my ServSafe certification and my Safe Food Handler's certification. In May of 2018, I graduated from Houston Community College, where I earned my Associates of Science degree in Culinary Arts. HCC is accredited by the American Culinary Federation (ACF). I am currently enrolled at Johnson & Wales University, pursuing my Bachelors degree in Culinary Arts & Food Service Management.