FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on food options and guest count. We also do our best to work within your budget.
- What is your typical process for working with a new customer?
We will ask about work space, guest count, allergies, food options, etc. and come up with a personalized menu. Then make changes and accommodations from there.
- What education and/or training do you have that relates to your work?
I've been cooking for over 15 years. I went to culinary school. I've worked in fine dining, buffet, cafes. I am also a culinary professor at a local college.