FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Cost of raw materials, marketing, Catering Kitchen, Chef Labor time, Server labor costs, insurance, mileage, water and energy resources used. We are transparent and quite reasonable with our pricing. We know the market prices of food/labor and charge fairly for our service based on 20 plus years of experience.
- What is your typical process for working with a new customer?
When you request a quote we use the information you have provided to give you a 'rough draft quote" and show you a quote we have provided for a similar project. We prefer to "talk to you or get an email from you" so we understand your wishes and can provide a custom quote taking into consideration your food preferences and budget. We take your requests very seriously because we know that you have a budget in mind. It costs for us to market through Thumbtack and we want to value your time and hope you value our talent and marketing resources by giving us a chance to talk and get to know you. We want to delight you and provide the best food and service for your money. Our 100+ references speak for us.
- What education and/or training do you have that relates to your work?
I apprenticed with Chef Sharon Shipley, Mon Cheri Catering and Cooking School for 7 years and have taught classes in both savory and pastries at Sur La Table. I've been a caterer and personal chef since 1997 and use the Internet, cook books, TV...hands on.. experimentation for my resources. I am very experienced in teaching cooking classes, and we have perfectly catered to top corporations and individuals in the San Antonio Area for 8 years. As a caterer in California, I started my business in Silicon Valley in 1997 and have been successful every since in this business.