FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I offer competitive pricing due to industry connections, knowledge, and the ability to outsource ingredients from local food markets. Our prices will always be all-inclusive because we believe in providing excellent services and we are willing to go the extra miles where most of our competitors are only offering the basics.
- What is your typical process for working with a new customer?
Upon reading the client's request I first identify the cuisine, number of guests, location of the event, in order to determine the price of the event. once I establish a price a quote goes out to the client and my phone number is always attached at the bottom of the quote so that the customer can reach out and we can finalize all details.
- What education and/or training do you have that relates to your work?
I am an alumni of Le Cordon Blue College of Culinary Arts, I have 12+ years of industry knowledge and experience. I have been fortunate enough to work for big names in the industry such as Walt Disney World Resort, Pinehurst resort. I also let my work speak for itself, images of my past work are also on my profile for potential clients to view.