FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is per person, the only added fee is sales tax. For sit down, coursed meals, the price will include a server.
- What is your typical process for working with a new customer?
I like to build each menu specifically for the client. So I like to chat about their favorite foods, likes and dislikes, dietary restrictions. Then I build a menu with options for the client to chose.
- What education and/or training do you have that relates to your work?
I have been cooking and leading kitchens in the PNW for 20 years. I have extensive experience writing and executing seasonal menus showcasing the wonderful produce, meat and seafood the PNW has to offer.