FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
If you abuse me- there's a fee. I'm not a rug or a trash bin. If you get indignant the relationship is over, I take you to court for the bill. Every bid is different, the prices flux per needs.
- What is your typical process for working with a new customer?
Review request, send quote, set up meet and greet, payment and finalize menu plans. Send "Thank You!" cards.
- What education and/or training do you have that relates to your work?
I have been in the industry, since I was 16. I did the 5 years in the industry, trained under master chefs and then went for my certifications. I have earned acclaim, and carry four stars. I am excited to bring this to the general public. "When you stop investing (in any way) in your self, food evolution, this is the moment your food sucks."