FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on menu and service needs.
- What is your typical process for working with a new customer?
The process begins with a consultation to determine the food and service needs then a proposal is submitted along with an invoice.
- What education and/or training do you have that relates to your work?
I have 20+ years in the Hospitality industry holding positions such as Executive Chef to Food and Beverage Director. I’m Servesafe Certified and currently have a Certificate in Culinary Arts.