FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing all depends on the amount of people/ food.
- What is your typical process for working with a new customer?
I will ask the customer a series of questions to determine the type of party, serving style, and about the types and styles of food they enjoy and/or avoid. Once a menu has been established and pricing agreed upon, a date to do a kitchen/ venue tour will be requested where I will meet you and assess the cooking environment in order to figure out what will be needed to get the job done in an efficient manner. After all of the previous steps have been completed a 50% deposit will be required no later than 10 days prior the date of your event.
- What education and/or training do you have that relates to your work?
I graduated culinary school and have over a decade of fine dining experience. I have also done catering for large movie/film productions.