FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I have a sliding scale due to the nature of how I tailor each meal and event to each client's needs. No meal is exactly the same, and each pricing will fit the needs of each guest.
- What is your typical process for working with a new customer?
My process is listening to exactly what the guest needs and tailoring their event to the exact specifications. This insures their event is perfect from start to finish.
- What education and/or training do you have that relates to your work?
NCSU School of Design as well as Culinary School at WTCC in Raleigh, NC