FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I don't have a standard pricing system.My prices vary with the menu.
- What is your typical process for working with a new customer?
I like to customize the menu to my clients taste.I believe in listening to my clients and being available when they need me to help.After the initial contact via thumbtack I like to have a phone conversation.
- What education and/or training do you have that relates to your work?
I trained in Paris France so I do all of the Classic French Cuisine.I've been a Chef for 20 yrs and albeit my background is Fine Dining,I do a wide variety of Cuisines including Low Country.