FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based off a few details needed in the initial conversation. Here are a few necessary questions to help me better determine what is needed for your event : What is your established budget per person? What is your preferred style of service? Is their any extra service staff needed? Are there rentals required? Are there any food allergens or dietary restrictions I need to be aware of? Is there any specific cuisine you'd like to see on your menu? These help me streamline a much more accurate proposal for my clients.
- What is your typical process for working with a new customer?
I would prefer to have an initial phone call/zoom. Whatever world best for the client. This helps me get a better understanding of what the client is looking for.
- What education and/or training do you have that relates to your work?
My career in fine dining has spanned nearly two decades. My journey has earned me spots in some of Californias most reputable kitchens from San Francisco to Los Angeles.