FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing of items are varied based on the types of courses prepared. Each menu is customized to your liking. Nothing will be overpriced and we are dedicated on working with your budget.
- What is your typical process for working with a new customer?
We like to talk with you to get ideas of what you like and dislike. Being a husband and father, I have learned what my family likes. I treat everyone like my family wanting to make sure you get what you love. I would give some ideas for a menu and we would narrow it down. If you want a tasting prior, that's not a problem. After all of that, then you will get a final quote to decide.
- What education and/or training do you have that relates to your work?
Completed the Culinary Arts Program from Johnson and Wales in Miami, Florida. While in college I learned to: •Execute professional cooking techniques and skills needed to produce, present and serve quality food and beverages utilizing ingredients and flavor profiles of the major world cuisines •Apply sound nutritional practices related to healthful cooking by incorporating traditional ingredients and adapting classical and contemporary techniques to yield products that meet universal recognized federal and private dietary recommendations •Apply FDA recommended food safety and sanitation principles to food and beverage products, tools and equipment used throughout the flow of the food and beverage operation •Implement cost control measures to track goods, services and costs through the cycle of cost control and to evaluate revenue and expenses and their effect on profitability •Communicate professionally and exhibit appropriate decision making skills with respect for individual and team diversity as it applies to the food and service industry