FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Case-by-case pricing because every project is different.
- What is your typical process for working with a new customer?
First, we have a brief introductory phone call to discuss the type of service required. Second, we have a face-to-face meeting to discuss everything having to do with the event: menu options, set-up, amount of work required, cost and presentation. Third, I customize the menu and send to the client via email to see if anything needs to be modified. Last, I stay in touch up until the time of the event.
- What education and/or training do you have that relates to your work?
I have an Associates of Applied Science for Culinary Arts from Le Cordon Bleu of Dallas in 2011. My additional certifications include Human Resources Management and Supervision, ServeSafe Alcohol and Food and Controlling Foodservice Costs. I have also completed courses in Food and Beverage and Banquet Operations, Principles of Travel and Tourism, Effective Marketing Strategy, Nutritional Ecology and Cooking, Advanced Concepts in Nutrition and Food Product Knowledge.