FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is highly dependent on market rates for food, and type food desired. Also may include time for travel depending on if more than 15 miles is needed to reach event space.
- What is your typical process for working with a new customer?
Typically I like to have a good hour consultation (provided free of charge) to determine the specific needs of each customer and the type of event the customer wants. There are massive differences between an informal cocktail hour and an anniversary dinner for just the couple of the day. Each customer and event is different and must be treated with respect appropriately. Once I have a good idea of what the customers needs are I can start recommending menus, themes and suggestions.
- What education and/or training do you have that relates to your work?
I began in the kitchens in 2004 and worked my way up from dishwasher to head chef. The first spot I worked at trained me in classical Persian food, with some technology modifications as my boss was a former Boeing Employee. Point is I then would spend the next 14 years adapting what I learned there to all kinds of other cuisines.