FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I use a two-step payment system. The first is a base booking fee of $250. This payment covers the creation of a personalized menu and securing the event date. It is not included in the per-guest cost. The second is the per-guest payment.
- What is your typical process for working with a new customer?
1. Initial Contact: We’ll chat about the event details—how many guests, menu preferences, date, and time. 2. Consultation: I’ll create a custom menu based on your tastes and any dietary restrictions. 3. Confirmation: Once we agree on the menu, timing, and price, we’ll lock in the details. 4. Preparation: I’ll handle all the shopping and prep work before the event. 5. On the Event Day: I’ll cook everything on-site, handle the serving, and take care of the clean-up afterward.
- What education and/or training do you have that relates to your work?
I hold a bachelor’s degree in culinary technology and a ServSafe certification, which reflect my professional training in the culinary field and adherence to food safety standards. I strive to provide high-quality services and create unforgettable dishes for every event.