FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is always fair and considers all expects as far as if I am hiring one of my workers to go with me, the amount of food, the time it takes to cook it, etc.
- What is your typical process for working with a new customer?
My typical process usually involves me asking a series of questions about the customer and the event. By doing this, I’m able to gage the customer’s needs based on their personality and their expectations. I then use their answers to come up with some menu ideas based on their needs and wants.
- What education and/or training do you have that relates to your work?
I am a graduate of the Culinary Institute of Charleston May 2018. I have graduated with my associates Degree in Culinary Arts Technology, my certificate in Baking and Pastry, My certificate in Restaurant Cooks, my certificate in ADVANCED culinary Arts, and my certificate in Restaurant Management. I hold a 3.7 GPA and am an active member of Phi Theta Kappa. I am also a member of the American Culinary Federation. I am ServeSafe Food Manager and ServeSafe Alcohol Manager Certified.