FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I price my services to reflect the needs of my clients. I charge a base price per person depending on the requirements of the service. I pass the cost of groceries on to the client without any additional charges. You only pay for what you get.
- What is your typical process for working with a new customer?
I like to consult clients over the phone to get an idea of what they are looking for in the menu and its execution so that I may provide the best service possible.
- What education and/or training do you have that relates to your work?
I have 15 years of experience in the restaurant and catering industry as a line cook and head chef. My experience has taught me the importance of servitude and an undying love for food.