FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based on ingredient cost, your budget and size of party.
- What education and/or training do you have that relates to your work?
Le Cordon Bleu College of Culinary Arts, AustinTexas Bleu Bistro Fajitaville Harrisons Landing MWR Officers Club Private Chef Services
- How did you get started doing this type of work?
My Great Grandmother was a chef in 1920's-1960's in the Mid West.