FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our prices are adjusted based on: the number of clients, the type of service (buffet, plated, cocktails...), the quality of ingredients, the type of cuisine (Western, Mexican, Asian...). We assess prices on a personalized basis to best meet our clients' demands.
- What is your typical process for working with a new customer?
Every client is different, with different expectations. We strive to ask the right questions through messages to gather concise and necessary information. If the client is responsive, we propose a customized menu via Thumbtack. The next step is to have a phone call; it is through this call that we discuss specific details, expectations, as well as constraints. Once this step is validated, we send a quote to the client, and upon acceptance, the contract is signed.
- What education and/or training do you have that relates to your work?
Chef Perle is of Polynesian origin, but she left her little paradise to study in France. She attended one of the prestigious culinary schools in the world, the Paul Bocuse Institute. Bocuse, one of the pioneers of French cuisine. After graduating, she gained experience in Michelin-starred establishments, worked alongside Meilleur Ouvrier de France chefs (The most recognized title in the gastronomy industry), and even managed restaurants in the city of Lyon. She then shifted her focus to the catering industry, where she has been working for the past 3 years.