FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on years of experience, ingredients, and labor. Providing great service is about great flavor and work, and that is my number one priority.
- What is your typical process for working with a new customer?
I first email for a greeting and then schedule a time for a phone call or a zoom meeting in order to talk about the vision for your menu. What do you want you and your guests to experience, and are there any other desires you wish for me to know.
- What education and/or training do you have that relates to your work?
New England Culinary and Traning Escoffier Pastry and Baking 4 years combined as a line cook and prep cook at Colonnade Hotel and EF Boston and micro-bakery 1 year private cook