FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We aim to be fair to our clients but realistic in knowing what it takes to meet our brand expectations. Clients like you will never feel shorted or as just a job/project. Our goal is to have you rely on us for all your future events.
- What is your typical process for working with a new customer?
Mainly getting to know you, understanding what your experiences have been and what your expectations are. We want you to feel confident in your decisions and that you made the right choice by choosing Bread of Life CCM.
- What education and/or training do you have that relates to your work?
U.S. Naval Culinary Specialist, Personal chef to the Naval officers, Naval night baker and pastry chef, Nutrition and ice carving training through First Coast Technical College in St. Augustine, FL., Culinary and pastry programs through ICE (Institute of Culinary Education) in Ny, Ny, Line and Sautee cook and Executive pastry chef at Dizzy's Club Coca Cola Ny, Ny, numerous high end, fine dining catered events with Greater Performances catering company in New York City, NY, Baker at Publix in Orlando, FL., Personal Chef with Bread of Life CCM.