FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Fees for travel time dependent.
- What is your typical process for working with a new customer?
I like to engage with the customer and get all details of the function from them. Then I like to discuss menus and ideas that they may have and come up with a solid plan and quote for the customer. Should the customer choose to work with me and book the party, I require a 50% deposit to be paid to book. I will then send a google calendar invite a long with an email detailing everything we discussed. I will also send an invoice. I am available via email or text leading up to the event.
- What education and/or training do you have that relates to your work?
I was classically trained at Johnson and Wales University. After school I began work for Hyatt corporation, where I transitioned to Sous chef my first year, and was responsible for the restaurant as well as all events for 5 years. I then ventured to private restaurants as a head chef of two different restaurants in the Boston area.