FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I base my pricing upon the size, length, travel and ingredients a client is looking for as each of you are different. Let’s chat on finding the right price for you!
- What is your typical process for working with a new customer?
I like getting an idea of their price point and needs. Scheduling a call to get to know them and what they are looking for and creating a menu together to please the crowd and themselves. I find it best to communicate as much as possible before sending over just any menu. I like for my clients to be involved in the process since after all it is their event, I’m just bringing the food flare!
- What education and/or training do you have that relates to your work?
I went to Johnson and Wales University for a Culinary Arts Degree to focus on the skill and art of cooking. After finishing there I went to The Art Institute to get my Culinary Management Degree to understand the Business side of the Food Service Industry.