FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based of length of menu, ingredients, distance, and number of guests. I price based on menu and per person. Paying for a service, like you would be dining out.
- What is your typical process for working with a new customer?
I like to talk directly with the guest, and then design and cater a menu that I think best fits the guests needs.
- What education and/or training do you have that relates to your work?
Culinary Arts Degree from Schoolcraft College, in Livonia, Michigan Training in Michelin Starred restaurants in New York City and Chicago.