FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based off of size of party and type of cuisine.
- What is your typical process for working with a new customer?
I typically find out what they are looking for and then offer a bid on that job.
- What education and/or training do you have that relates to your work?
I apprenticed with a chef as well as have 30 years cooking experience. Jessica is also a licensed mixologist.