FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I only do events based on your budget. I have no setup or service fees. I also provide servers for all event types
- What is your typical process for working with a new customer?
I like to talk in person. I take an old approach with my clients. We do tastings and meet in person. I am the owner and person you will meet when we get together.
- What education and/or training do you have that relates to your work?
Culinary school Le Cordon Bleu Worked in the culinary field for over 12 years All mainstream restaurants. Red Lobster, Longhorn, Jim N Nick’s BBQ , etc so I can give you a wide variety of different foods.