FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
The standard pricing system as I would like for the client to pay to hold the date usually runs around $200 which is deducted from total cost.
- What is your typical process for working with a new customer?
I would like for the customer to contact me so we can build a relationship and go over a specified menu custom just for the client.
- What education and/or training do you have that relates to your work?
Current education I have an associates in culinary science and a bachelors in food service management.