FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We charge per person, plus food cost for private events.
- What is your typical process for working with a new customer?
First we have an initial consult with the customer. The initial consult is meant to discuss pricing, desired menu, event theme, and all other specifics. Once we have established all event details and the client decides to move forward, we send a deposit invoice to hold the desired booked date. We work with our clients every step they way. 48 hours prior to the event we send the final invoice. The final invoice will have the per person cost, food cost and deducted deposit listed. Each customer has full open communicatin with staff to ensure all detail are to their desired outcome.
- What education and/or training do you have that relates to your work?
I'm a classically trained chef with 25 year experience as a professional chef. I've studied under two master chefs and have wide spectrum of experience in multiple cuisines. 1