FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is extremely competitive . I only use fresh ingredients not frozen and stay up to date with Market pricing.
- What is your typical process for working with a new customer?
Finding out what the customers special occasion is ? The budget for the event ? The number of guest? The location of the event?
- What education and/or training do you have that relates to your work?
I've been a chef since 2003 and Have Manager food handlers certification