FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Yes, my pricing is on the menus, but every job is unique so the pricing is flexible and affordable.
- What is your typical process for working with a new customer?
First to build a trust with the customer by communicating clearly, about the service, food quality and pricing, delivery time, my culinary background. Being available for any questions or concerns they may have. I always offer food samples if desired.
- What education and/or training do you have that relates to your work?
I have been in the restaurant/ catering business for 30 years. managing corporate and individually owned restaurants as well as chef training. I have trained over 100 cooks and catering chefs through my own business of 20 years.