FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
The price is based on a couple of factors. Labor, food cost and other special requirements. The labor rate per hour is generally $20 to $60 per staff and truly depends on the complexity, skill level required and specific requirements of the event. The food cost is at cost with 1/2 to 1 hours added for shopping. The other special requirements can be anything from picking up a bottle of wine to picking out a gift.
- What is your typical process for working with a new customer?
Setting up an in person interview to discuss everything from dietary requirements, likes and dislikes, expectations and particulars of the specific event.
- What education and/or training do you have that relates to your work?
Not only am I a college culinary instructor but I continue to earn culinary and professional certifications. Here is a list of my current education and professional credentials: National Restaurant Association Certifications Include: ManageFirst Professional® (MFP) Registered ServSafe Proctor & Certified ServSafe Instructor - Food Protection Manager - Nutrition - Alcohol (Primary) and Alcohol (Advanced) - Inventory and Purchasing - Human Resource Management and Supervision - Hospitality and Restaurant Management - Controlling Foodservice Costs - Management & Supervision - AllerTrain Certification for Managing Food Allergens & Gluten in Commercial Setting. Culinary Awards include: Distinguished Performance in Baking & Distinguished Performance in Pastry Arts. Posses the following degrees: Associates of Applied Science in Business Administration - Associates of Applied Science in Culinary Science (Summa Cum Laude) - Bachelors of Science in Business Administration and pursuing Master of Business Administration