FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We determine our pricing based on the level on service that is required. We offer an array of services including 3-4 course plated dinners, elevated family style dinners and tasting menus (5+ courses). Flavor Affinity has a minimum of $1400 for all events, exceptions will be made at the discretion of Flavor Affinity
- What is your typical process for working with a new customer?
We always start with a phone conversation. It's the best and easiest way to get a feel for the event and set expectations. From there, we will begin menu development. How many courses do you envision? What is your budget? Do those two things align? Once we have an outlined menu, we will send over the contract agreement which will encompass all the details discussed. Once the contract and 30% deposit has been secured, the event goes onto the calendar and the event is locked in. During the time before the event, the Flavor Affinity staff is there to answer all your questions and make any changes needed.
- What education and/or training do you have that relates to your work?
Bachelor of Communication - California State Univ. San Marcos, 2008 Commis de Cuisine - San Diego Culinary Institute, 2009 Sous Chef - Morgan Run Resort, Solace and Moonlight, Gingham Executive Chef - Mainstream Bar & Grille 15 years of restaurant experience including Pamplemousse Grill, Solace and MoonLight Lounge, PrepKitchen Del Mar, Gingham, The Red Door and Wellington Steak, and Morgan Run Resort.