FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing Is Predicted on what clients are requesting. However within my price structure there are some standards.
- What is your typical process for working with a new customer?
Consultations a must. I'm not one to just send sample menus out. I try my upmost to get to know my future clients. This is the way I personalize what I do for them. I can do standard...but If you are looking for Unique menus or tastings or feasts than you've not see before on menus or seen aftr....than I'm That Gal!
- What education and/or training do you have that relates to your work?
25+ yrs in the Hospitality Restaurant Industry. Just Ask me....on short note..I was introduce early to many Cultural Diverse Foods. Born & Raise in South Pacific. Family owned a Fine Dining Restaurant Close to Canada's border in WA. Mainly European & American Cuisine. I spent time working in Germany working for my Uncle who owned and Operated his hotel / restaurant on the Mohneese. I worked and Traveled many places in this Hospitality Industry Since 15yrs of Age. I enjoy what I do how I do and with who I do it for. ACF / TCA member I Volunteer my time to Local communities I work closely with St. Paul's Children Foundation in helping their Wellness Program grow. You'll find working or asked work for other Executive Chefs or Restaurants etc...