FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our Pricing system is first based on your budget, if the event is more than 3 months out i require a 25% deposit, if your event is 3 weeks or less i require a 75% deposit and the rest after services are rendered.
- What education and/or training do you have that relates to your work?
I like to work at other restaurants and work under talented chefs, for example this Winter i spent 6 month's in Ft-Worth Texas working as a food service temp in some high end restaurants, i like to put myself out there and really dig in.
- How did you get started doing this type of work?
I won my first Jambalaya Cook Off at age 15, and loved to see the smiles on peoples face when they tasted my food. I decided then I would be a Chef.