- What should the customer know about your pricing (e.g., discounts, fees)?
Chef fee is non-negotiable but can work in budget for food options
- What is your typical process for working with a new customer?
Meet via phone/virtually to discuss wants, provide menu options, solidify date/menu, invoice for deposit, provide service invoice for final payment
- What education and/or training do you have that relates to your work?
Serve Safe Manager Certified, Graduate of Manchester (England) College Culinary Program