FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is competitive with your banquet hall style caterers. We simply use fresher, locally sourced ingredients.
- What is your typical process for working with a new customer?
We will begin by developing an understanding for what you are looking for. I will develop a menu based upon your wants and budget.
- What education and/or training do you have that relates to your work?
I've been cooking for 25 years, study at Le Cordon Bleu Culinary Institute, and have worked under some amazing chefs.