FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Our pricing reflects the clients wishes and the competitive price of food cost.
- What is your typical process for working with a new customer?
After the initial contact through Thumbtack, we take a more personable approach. The first thing we will ask is when you would like to connect over the phone so that we may get a more detailed idea of your event . Following that, we work with the client to develop a menu and style of service that works within their budget.
- What education and/or training do you have that relates to your work?
My Culinary education started at the very young age of 3 where I began cooking with my grandmother. From there, it has spanned from practical training in various restaurants to attending the United States Coast Guard Culinary Training Facility in Petaluma California. I also worked as a sous chef for several years at a high end Italian restaurant in New York City.