FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Price per head (this is standard for caterers). I give discounts with more people, and continuing owners get more food for less.
- What is your typical process for working with a new customer?
Getting a feel for what they want people to remember, their affordability, wishes, go over menus and options as well as payments and deposits (and "how else I can be of service.")
- What education and/or training do you have that relates to your work?
I partake in food festivals and graduated from Le Cordon Bleu in Pasadena after an intense 18 month program with food festival & restaurant staging as well as various kitchens like Border Grill, Roy Choi's "Pot" in Koreatown, "The Summit House" in Fullerton & alumni events.