FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our pricing is based on a per person rate, and it all depends on the type of cuisine you are looking for, our pricing is market variable per week depending on proteins sourced. If you desire to have a *Covid friendly meal dropped off to you, we do this all of the time. Typically the pricing for this service has a reduced per person rate in which delivery is free of charge over $200.
- What is your typical process for working with a new customer?
When planning your event and looking to hire a catering professional, the more information we have about you and your vision the better! If you're looking for a chef who creates custom tailored menu's like we do, the more information upfront then the easier it is to closely align with your desire. i.e., *Do you have a vision // theme for your event? *What are your favorite foods // favorite restaurant to dine at? *Do you have any allergies or dietary restrictions we need to prepare for? *Do you have a venue that accepts outside catering, if so, is there a full-service kitchen to work with? That will help eliminate OPC fee's. *Are you working with a budget? Etc etc!
- What education and/or training do you have that relates to your work?
[ 22 years of professional culinary experience in fine dining // unique a la carte & catering operations. ] *Professional Baking Certificate - Mott CC, Flint, Mi. *Professional Baking & Pastry Arts - OCC CC, Farmington, Mi. *Certified in Nutrition Management. *Certified in Food Service Management. *Current holding in ServSafe Allergen certificate. *ServSafe Manager Certified Through 2021. Currently finishing my Certified Nutritionist Certificate & CPT Certificate. Well versed in Jewish dietary laws & cuisine. Vegan, Gluten-Free, Celiac, Nut-Free, Mediterranean Diet, Paleo, Kosher-Style, Eastern European, Asian, etc. You name it. :)