FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing depends on food cost, guest size, venue, an all catering needs. Which will be discussed an put in writing.
- What is your typical process for working with a new customer?
I like to know a little about what my clients like an want to be able to supply them with the best experience that they could ever imagine foe themselves or their guests.
- What education and/or training do you have that relates to your work?
I've worked an several restaurant as a cook an chef for hotel experience. I also received education at the Art Institute of Virginia Beach in culinary and business management.