Delectable Dining by Chef Gail
Maintain 6 feet of distance from customers
Wear masks during the job
Wear gloves during the job
Disinfect surfaces touched during the job
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Customers rated this pro highly for work quality, professionalism, and responsiveness.
Read reviews that mention:
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is set as stated but I have worked with clients in the past to provide service that fits within their budget.
- What is your typical process for working with a new customer?
After I make contact with the customer, and he/she decides to work with me, I get to know them, their likes/dislikes, what his or her expectations are for the event or service, and then work the client to make sure they know what to expect. If there are an issues (i.e.. unavailability of an item that will affect the menu) I reach out and offer a comparable substitute or replacement for the item. I have only had to do this once, and the client was even more satisfied with the replacement we agreed on.
- What education and/or training do you have that relates to your work?
I have a Bachelor of Science in Culinary Management from an accredited Culinary School. I did my externship training at the Ritz Carlton, Pentagon City, and at the InterContinental Hotel, London, UK. I was also the Protocol and Event Manager for one of the Offices within the American Embassy in Windhoek, Namibia; and London, UK.