FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
It varies from person to person, each person is different and unique, so we quote to fit the client.
- What is your typical process for working with a new customer?
Brainstorm their concept to figure the central theme then plan a menu around their likes and dislikes.
- What education and/or training do you have that relates to your work?
I'm servsafe manager certified, working on my A.S. in culinary arts and B.A. in Hospitality management. I also completed a 2 year prostart restaurant management program. I placed 1st at Wv Skills USA competition for culinary arts and 7th in the national, as well as led a culinary team with little experience to second place at the state level.