FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based on your amount of guest and your food selection. Lamb chops and lobster tails would be a much bigger budget then chicken per person. We also have up grades such as decor and mixed drinks.
- What education and/or training do you have that relates to your work?
I worked as an executive sous chef for 3 and also manage a kitchen in a lounge.
- How did you get started doing this type of work?
I realized during the pandemic that my true calling was culinary.