FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We keep it simple, the prices are on our menus online and taxes are added at the end. Delivery, set up and clean up is included. Gratuity is always up to the customer and it goes to the staff
- What is your typical process for working with a new customer?
Info is key! I need details about the event. Phone, email or in person, whatever the client wants.
- What education and/or training do you have that relates to your work?
Started cooking with my mom since I was 7 and have not stopped yet. i figure I have another 50 years in me. I'm 32 years young now. At 15 I started cooking in a small catering company were the owner started teaching me everything there is about catering. After I went to hotels and restaurants and worked for 5 years at the U of U hospital, inside the kitchen as a lead, getting the knowledge of cooking for different diets. While I was working I was running my business nights and weekends, until I prep my self and made them jump into the catering side. I love what I do, and with the knowledge that I gain along with the tutoring from many great chefs I now pass that love in every dish I do. The kitchen itself has been my mentor.