FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Payment is in full upon booking my culinary services unless otherwise negotiated and approved by me.
- What is your typical process for working with a new customer?
Communication of culinary wants or needs for the new client via text, email, phone call or in person. Create menu plan and pricing for the new client. We negotiate all expectations and then work out the culinary agreement.
- What education and/or training do you have that relates to your work?
I completed a Chef Apprenticeship at the H hotel in Midland. I have also owned/operated a food truck and a vintage street cart. I assisted in launching a meal prep business and I was the Sous Chef for the Midland Center for the Arts as well.