FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We don't have a standard pricing system. We cater to our clients budget and go from there.
- What is your typical process for working with a new customer?
We schedule a time to meet in person to discuss the needs of their event or families needs and wants. We also send a client questionnaire form for them to fill out that better explains the dietary and allergy concerns of their family.
- What education and/or training do you have that relates to your work?
Associates Degree in Culinary Arts Servsafe Manager Certificate in sanitation Certified Executive Chef though the American Culinary Federation Active Member of The American Culinary Federation Active Member for The Texas Chefs Association Gold, Silver and Bronze Medal winner in hot and cold food competitions sanctioned by The American Culinary Federation Multiple competiton winner of local and regional competitions