FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Just be specific about your menu and budget. I’ll fill in the blanks.
- What is your typical process for working with a new customer?
I ask specific questions and propose menu options. Phone or Zoom conversations are a great way to get a feel for energy exchanges. That’s ALWAYS important.
- What education and/or training do you have that relates to your work?
I completed the Le Cordon Bleu Culinary Certificate Program and I keep up with culinary trends through trade publications and master cooking classes.